Caramelized Root Vegetables
Recipe Type: Side Dish
Author:
Serves: 8
Ingredients
- 3 cups Baby Potatoes, sliced diagonally, 1/2″ thick
- 3 cups Carrots or Golden Beets, sliced diagonally, 1/2″ thick
- 3 cups Sweet Potatoes, sliced in wedges
- water
- 2 TB organic extra virgin olive oil
- 2 TB fresh squeezed lemon juice (not bottled lemon juice)
- 1/2 tsp ground black pepper
- 1/2 tsp sea salt
- 1 Tb. Chopped fresh rosemary or thyme
Instructions
- Steam Roots over boiling water for 6 minutes, until half cooked. Alternatively, place vegetables in a microwavable dish with 1/2″ water, cover loosely with plastic wrap, and microwave for 4 minutes.
- Preheat oven to 375°F. Drain vegetables and toss with thyme/rosemary, olive oil, lemon juice, pepper and salt. Spread on cookie sheet and roast for 35 minutes, until caramelized and tender.