I have had veggies like these several times but had not found the perfect combination. Half the time they would be super mushy or I wouldn’t love some of the herb combinations. I had a lot of sweet potoes on hand a few weeks ago and came up with this. I seriously can’t get enough! For me it is a meal in itself. Not only is it delicious but it is a beautiful side.
Aromatic Roasted Vegetables
Serves 4-6 (or I can eat half the pan)
3 carrots, peeled and sliced (sometimes I add more- there is no set amount)
3 sweet potatoes, sliced
1 yellow onion, peeled, cut in quarters
1 head garlic, peeled or 1 tablespoon of chopped garlic from a jar
2 teaspoons fresh rosemary, minced
3 Tablespoons extra virgin olive oil (this is just a guess amount, I just drizzle and toss until they are coated)
salt and pepper to taste
1. Preheat oven to 375°F.
2. Place carrots, onions and sweet potatoes in a large bowl and toss together.
3. Add the olive oil to the vegetables and sprinkle with salt and pepper.
4. Spread the vegetables on a baking sheet in a single layer and sprinkle with fresh or dried rosemary.
5. Roast vegetables in the oven for 30 to 40 minutes. I turn the veggies a few times throughout the cook time. On occasion, I will broil for about a minute at the end if I want them to be a little crispy.
We are making our own baby food so if you notice the small bowl of carrots and sweet potatoes in the pic above, I cut up some extra and just roast without all of the oil and seasoning to mash up for Silas. Most days he is a big fan of sweet potatoes so we have been eating a lot of those too. The baby food thing has been pretty easy. I haven’t spent a lot of time making big batches of anything, instead I just mash up whatever fresh we have on hand or put it in the blender. I will share some of the things I have tried in a later post.
If you try this recipe, I would love to know what you think!
On another note, we just got back from a visit to North Carolina to see Grandpa. We always have a great time and look forward to the next trip.