Root'n Roasted Veggies

This recipe is sure to please everyone at your family table. I love the warm, comforting combination of rosemary and root vegetables. It makes a wonderful side dish for thanksgiving or a nice addition to any salad. 

Root'n Roasted Veggies
1 Golden Beet (peeled and chopped into 1/2” cubes)
1 Beet (peeled and chopped into 1/2” cubes)
1 Delicata Squash (peeled and chopped into 1/2” cubes)
3 Tbsp. Olive Oil
Salt & Pepper
1 Tbsp. Pear Vinegar
1 Tbsp. Fresh Rosemary, finely chopped
Goat Cheese (optional)

Preheat the oven to 425 degrees (f). Toss all of the ingredients together in a shallow roasting pan/ dish. Cover with foil and roast for about 25 -35 minutes. Remove the foil and roast another 10 minutes, until veggies are tender. Serve warm with a dab of Goat Cheese if desired.


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