Root Vegetables and Greens
Roasted root vegetables tossed in olive oil and rosemary To your heart’s content, cut any or all of the below into equal sized slices: Small potatoes Parsnips Yams, butternut squash or carrots Celery root Beets of all colors Rutabaga or turnip Olive oil Salt (Sea salt or Kosher) 3 sprigs rosemary, chopped Watercress bunch Fresh lemon juice For 8 people, I would buy in these proportions: 16 little potatoes (to be cut into halves or fourths... actually bite size), 2 parsnips, 2 yams, ½ celery root, 4 beets (all cut to the same size and keep as much skin on as you are comfortable. That's where all the nutrients are!)... Heck.. add onions or anything else that may roast nicely. I added carrots for some additional color and sweetness... YUM! Cut beets separately, toss separately, and roast separately to avoid color bleed. Toss all cut veggies in a bowl with plenty of olive oil, salt and chopped rosemary. They’ll take about an hour (or more) in a 375 degree oven. Toss all ingredients