Ultra Delicious Roasted Root Vegetables

Roasted root vegetables are a great side dish. My favorite way to get in some vegetables in the fall/winter time. They taste amazing and makes my house smell so good. I season heavily with salt which in turn will turn the skins on the potatoes nice and crispy after baking! Pairs perfectly with a roasted whole chicken. I used red beets, baby red and gold potatoes in this instance. Carrots, gold beets, turnips, pearl onions all work great too. Toss in a few garlic cloves as well.

***Firstly, preheat oven to 425. These take around 1 hour to roast to perfection.

Ingredients:

3 red beets

6 each of baby red potatoes and baby gold potatoes

2 stems each of fresh rosemary, thyme, sage

Kosher salt and black pepper to taste

2 tbsp oil

Tools needed:

Cutting board

Sharp knife

Vegetable peeler

Strainer

Glass baking dish

Oven of course

Let’s make this!

Wash potatoes and beets under cold water, dry. Cut off ends of beets and peel with vegetable peeler. Cut into quarters or halves to match the size of the potatoes. Place potatoes and beets in glass baking dish, drizzle with oil and toss to coat evenly.

Drizzling potatoes and beets with oil, getting ready to bake.

Season well with kosher salt and freshly ground black pepper. Place fresh herbs on top and place in preheated 425 oven. These will roast for around 1 hour. Pierce potatoes and beets with knife or fork to check for doneness. There should be no resistance when perfectly roasted. The skins on the potatoes will be crispy and delicious.

Season beets and potatoes liberally with kosher salt and freshly cracked black pepper. Serve hot with a whole roasted chicken, turkey and even steaks!

Enjoy

-Logan