Roasted Root Vegetables:
This dish is a great alternative to potatoes. Cutting the vegetables into similarly sized chunks will help them to cook evenly. Serves 8
2 large sweet potatoes, peeled and cut into chunks (approx. 1¼ inch)
2 parsnips, peeled and cut into chunks
2 carrots, peeled and cut into chunks
2 turnips, peeled and cut into chunks
3 Tbl extra virgin olive oil
6 sage leaves, chopped
2 cloves garlic, minced
Salt and freshly ground black pepper to taste
¼ tsp. of ground chipotle pepper or smoked paprika (optional)
- Preheat oven to 400 degrees. In a large bowl, toss the root vegetables with the olive oil, sage, and garlic. Season the vegetables with a generous amount of salt, pepper, and, to add a little smokiness and heat to balance the sweetness of the vegetables, the chipotle or paprika.
- Roast on a parchment-lined sheet pan for about 30 minutes, or until the vegetables are golden brown and cooked through.