Autumn is in full swing and that means plenty of fresh root vegetables. Nothing like some hot roasted root vegetables to warm the soul. We have had some cool days here and I certainly enjoy warm dishes those days, especially an easy one I can make while helping Jack with homework.
This is such an easy dish to prepare. Dinner does not have to be complicated to taste good. With three kids under my feet all the time I truly love a simple, flavorful and healthy dish. Sweet potatoes are a great source of fiber so you know I love them! We had the purple sweet potatoes last month when we were in the mountains. I had my mom pick up some more for me the next time they were at the farmer’s market there. I just love them, especially the deep purple color. Regular sweet potatoes would work too.
As I said before, this is extremely easy. Peel and chop the veggies, add oil and herbs and simply roast. I took the lazy way out and even used the already peeled baby carrots since I always have those in the house. I hope you enjoy it as much as well all did.
Roasted Root Vegetables
1 1/2 lb. (4-5 small) purple sweet potatoes, peeled
1 lb. (3 medium) red potatoes
1/2 lb. carrots, peeled
1 Tbs. thyme, chopped
1 Tbs. rosemary, chopped
2 cloves garlic, minced
2 Tbs. lemon juice
1/3 c. olive oil
Salt and pepper to taste
Preheat oven to 375 degrees. Cut the vegetables into approximately half inch cubes and place in a bowl. Add the rest of the ingredients and toss to coat well. Pour into an oven safe dish and roast for one hour, stirring a couple times.