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.
Growing up as an Airforce brat in Germany, I couldn’t get enough of pommes frites (french fries in German). ‘Til this day I eat my fries with mayonnaise, a popular condiment in Germany. Oh and the curry ketchup! Yum. I’m not exactly sure when sweet potato fries came on the scene but on my first taste, I was hooked. Now the ones I make are much healther since these are oven roasted with olive oil. Rosemary and potatoes are beautiful together, so why not sweet potatoes? Oh boy, the combination is delicious. This recipe calls for both rosemary olive oil and dried rosemary.
Preheat oven to 425º. Cut sweet potatoes into even french fry shaped pieces. If you are using new sweet potatoes there is no need to peel the skin, but you’re more than welcome to peel them. It also depends on the sweet potato variety used. Toss the raw sweet potatoes into a mixing bowl and pour rosemary olive oil over the potatoes. Season with garlic powder, sea salt, and dried rosemary. Mix so that the seasoning and oil are coated around the potatoes evenly. Arrange on baking sheet in a single layer. Place the sheet on the top rack of the oven for baking. After 20 minutes, pull baking sheet out and flip sweet potatoes on the other side. Bake for another 15 minutes until brown and crispy. You’ll notice that the smaller pieces will turn dark brown, do not worry, it’s just caramelization of the natural sugars found in the sweet potatoes. Enjoy with mayo or ketchup!