Garlicky Roasted Root Vegetables

Sweet Roasted Vegetables from Leslie Cerier

Slow roasting brings out the natural sweetness of root vegetables — sweet potatoes, parsnips, and beets. It’s a delicious vegan, gluten-free veggie side dish everyone will love. Recipe contributed by Leslie Cerier. Photos by Tracey Eller.

Serves: 4

  • 5 cloves garlic, thickly sliced
  • 2 ½ cups peeled and sliced yams or sweet potatoes
  • 2 cups peeled and sliced parsnips, sliced
  • 2 cups peeled and sliced beets
  • 1 cup sliced onions
  • 4 tablespoons sunflower or extra-virgin olive oil
  • 1 ½ teaspoons fresh chopped rosemary
  • 1 teaspoon sea salt, or to taste

Preheat the oven to 400 degrees F.

Place all the ingredients in a large mixing bowl and stir together. Transfer to a covered baking dish and bake for 1 hour, or until the vegetables are soft.

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One comment on “Garlicky Roasted Root Vegetables

  1. John Barrett

    You state that Beets must be peeled prior to roasting them. I disagree. Your way is messier. I cut off the greens, leaving about 2″ of stems. I also leave the root on. I then wrap each beet in Aluminum foil and pop them in the oven. When they are done, remove the foil and let them cool slightly. Then take a paper towel and RUB the skins off, cut off the root and stems, and you’re done. Once roasted the skins slip off easily.

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