I have a tendency to get into recipe ruts from time to time. I end up making the same thing week after week or some variation of the same thing…meat, Brussels sprouts, green beans, butternut squash, sweet potatoes and avocados. These are all things that I love to eat, but my husband definitely let’s me know when he needs something else.
I was shopping at Whole Foods and looking for some veggie inspiration when I found a ginormous beet. It ended up weighing about 2.5 lbs and cost about $6…I was a little shocked at the price and the cashier ended up letting me have it for free because I wasn’t going to buy it. I’m glad I did because I love this veggie dish!
Carrots, beets and turnips get nice and sweet when roasted in the oven and I love pairing fresh rosemary with root vegetables. This would be great alongside some roasted or grilled chicken or a nice, juicy steak!
Roasted Rosemary Carrots, Beets and Turnips
|Prep time||15 minutes|
|Cook time||40 minutes|
|Total time||55 minutes|
|Meal type||Side Dish|
- 1-2 Beets (peeled, cut into 1-2 inch chunks)
- 5-6 Carrots (peeled, cut into 1-2 inch chunks)
- 2-3 Turnips (peeled, cut into 1-2 inch chunks)
- Olive Oil
- Fresh Rosemary (chopped)