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 together. Spread Watercress on a platter. Sprinkle Olive Oil, Lemon Juice, chunky salt, and root vegetables. Salt to taste and serve with...

Grilled Boneless Skinless Chicken Breast

For added Value... Take the beet greens with stalks and steam. Serve fresh with Red Wine Vinegar sprinkled over the greens...

Enjoy!

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