Fall is the time of year when we crave healthy, satisfying dinners. Root veggies are abundant at this time of year and can be prepared in lots of different ways. A great way to eat root veggies is to roast them and use them as an accompaniment to a roast beef or chicken dish. You can omit certain veggies if you don’t like them and add more of the ones that you do like.
What you’ll need:
- 2 large onions (I prefer to use red) – peeled and cut into chunks
- 4-5 yams – peeled and diced
- 8-10 new potatoes – scrubbed and diced
- 5 carrots – peeled and cut into chunks
- ¼ cup of olive oil
- Sprig of fresh rosemary
Combine in a bowl all of the veggies and cover with the olive oil. Make sure all the veggies are covered.
Pull the rosemary leaves from the stem and add to the mixture along with the salt and pepper.
Mix it all together and pour out onto a baking sheet.
Bake at 375 for 45 – 1hour, until the tops become browned and a little crispy.