Roasted Root Veggies

Beets. 

You either hate 'em or love 'em. 

I'm in the Love 'em camp. 

I love...LOVE beets. 

Actually, I love all root veggies. 

And as a bonus, they are really good for you. 

Last night I found my new favorite combo. 

I matched up the beets with turnips, and sweet potatoes, and carrots.  

I added a little garlic, onion, balsamic vinegar, thyme and salt n pepper.  

We have a winner!

Here is what I did:
-------------------------------------------

 

Roasted Root Vegetables 

WHAT: 

• 3-4 large carrots chunked

• 1 large sweet potatoes peeled and cut into 1 inch cubes

• 3 medium sized beets cut into 1 inch cubes

• 2 medium turnips cut into 1 inch cubes

• 3 cloves of garlic minced

• 3-4 tablespoons balsamic vinegar

• 3 sprigs of fresh rosemary chopped

• ½ tablespoon fresh thyme chopped

• ¼ cup butter or lard, melted or any cooking fat

• salt and pepper to taste

HOW:

1. Preheat the oven to 400f and line a rimmed baking sheet with foil.
2. Clean all veggies, removing hard stems, blemishes, etc. 
3. In a large bowl add the carrots, sweet potatoes, turnips, and beets. 
4. Add the garlic, rosemary, and thyme, then pour over the melted butter or lard or fat of choice.
5. Season with salt and pepper and toss well to coat.
6. Spread the root vegetables over the foil lined baking sheet so they are in a single layer and place in the oven for 45-60 minutes or until tender and lightly caramelized on the outside, shaking the tray and tossing them around a couple of time to ensure even cooking. 

NOTE: Optionally, you can broil them for about 3-4 minutes after they're done to get some extra caramelization on the outside of them.

------------------------------