Roasted Root Vegetables

by - 3:51 PM

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I made these this morning and ate just about all of them, they were so good. Super easy to make too!


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All you have to do is go to the garden with a blue dish pan and pull up some beets.


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But not that many unless you’re feeding a crowd.


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Wash them off and let them dry


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while you go dig some potatoes.


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Wash them too.


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Then go to the fridge and dig out some carrots if you don’t have any ready in the garden. Oh and a few sprigs of rosemary!


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Peel everybody that needs peeling.


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Then dawdle arranging the bright colorful beet peels


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just because.


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Ok, back to the peeling.


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Next chop everything up into same sized pieces.


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Like that.

Place in pans and drizzle with olive oil and toss with your hands. It’s faster that way and you won’t need any hand lotion for the rest of the day.


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Sprinkle with rosemary


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and season with salt and pepper.

Bake at 375 for 30-40 minutes or until golden.


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Munch right off the pan until they’re almost all gone and then start all over and make another batch for dinner.



Roasted Root Vegetables


  • 1 large beet
  • 2-3 potatoes
  • 4 carrots
  • rosemary sprigs
  • olive oil for drizzling
  • garlic powder, salt and pepper to taste


Peel and chop carrots, beets and potatoes into small same sized pieces. Place in pan and toss with olive oil. Season with salt and pepper. Bake at 375 for 30-40 minutes or until golden brown.

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