This is an easy peasy recipe. Not much to it. I chose a variety of root vegetables mainly for the beautiful color combination and taste. I’ve included sweet and purple potatoes, celeriac, rutabaga, and turnips. You may choose any type of root vegetables. Yukon gold or red potatoes could be another option as well as carrots or parsnips. We tried those too and it’s equally delicious. Drizzle on the rosemary olive oil and you got yourself a yummy side dish.
What you’ll need:
2 Medium Turnips
2 Purple Potatoes
3 Sweet Potatoes
1 small onion
4 Tablespoons Rosemary Olive Oil + more for drizzling
Preheat oven to 400°. Peel and chop root vegetables into small cubes. Dice the onion and place everything on a large baking sheet. Drizzle on the rosemary olive oil, sprinkle salt and pepper on top. Mix so that olive oil covers all the vegetables, and spread evenly on baking sheet. Place aluminum foil over the vegetables. Bake in oven for 40 minutes, half way through turn over vegetables and continue to bake without the aluminum foil. Root vegetables are done when slightly golden brown on the edges. Remove from oven and drizzle with more rosemary olive oil before serving.