Oven Roasted Vegetables
Kim
ingredients
- 12 small new potatoes, halved (or use sweet potatoes)
- 3 medium golden beets, peeled and quartered
- 2 T. plus 2 t. olive oil
- 1/2 t. salt and freshly ground pepper
- 1 t. chopped fresh rosemary or 1/2 t. dried crushed
- 8 small carrots, halved lengthwise
- 8 oz. asparagus
- Garnish: grated lemon zest, chopped fresh thyme
directions
- 1
Heat oven to 450 degrees. You’ll need 2 large rimmed baking sheets lined with nonstick foil. Put potatoes on one half of one baking sheet, put beets on the other half. Drizzle with 4 t. olive oil. Sprinkle with 1/4 t. each of the salt and pepper. Keeping vegetables separate, toss to coat, then spread into an even layer.
- 2
Roast 15 minutes, remove from oven. Sprinkle potatoes with rosemary, toss potatoes and beets. Return to oven and roast 10 to 15 minutes longer until tender. Meanwhile, put carrots on other baking sheet. Drizzle with 2 t. of oil and sprinkle with 1/8 t. each of salt and pepper. Toss and spread into a single layer. Roast 5 minutes alongside the first sheet, remove from oven. Toss carrots and push to one end of the pan. Put asparagus on other end. Drizzle asparagus with remaining 2 t. oil, sprinkle with remaining salt and pepper. Toss and spread into single layer. Roast 8 to 10 minutes until tender. Arrange vegetable on serving platter and garnish.
Source: Kim
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