This scrumptious side is a delicious accompaniment to any roast dinner.
Colourful winter root veggies make this dish all the more vibrant and appealing to eat! Enjoy!
Roasted Root Vegetables
Prep: 15min Cook:40-45 min Serves: 4
4 beets (red or golden), trimmed and scrubbed clean and cut into wedges
3 large carrots peeled and cut into chunks
5 Jerusalem Artichokes, peeled and cut into chunks
4 tbsp, extra virgin olive oil divided
1 tsp, dried thyme leaves
1 tsp dried rosemary
1 tsp kosher salt or more to taste
1/4 tsp black pepper or more to taste
Place a rack in the bottom of your oven and preheat oven to 200 degrees C. Slice all vegetables into chunks roughly 1 1/2 inches wide. The more similar the size of the vegetable pieces, the more evenly they will roast.
Place cut vegetables into a large mixing bowl. Add 3 tbsp olive oil, thyme, rosemary, kosher salt, and black pepper. Stir until all vegetables are evenly coated with oil, spice and herbs.
Brush large rimmed baking sheet with remaining 1 tbsp olive oil. Spread the vegetables out evenly on the baking sheet. Evenly spaces across the sheet.
Roast the vegetables in the oven for 15 minutes. Stir the vegetables, bringing the chunks from the outside towards the center and the chunks in the center out towards the edges. Return baking sheet to oven and continue to roast until the largest chunks are tender and the edges are starting to turn golden/dark, another 15-25 minutes.
Remove from oven and transfer into a dish. Enjoy warm with mash potatoes and a roasted protein of your choice.