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Roasted Root Vegetables Recipe with Rosemary Are you looking for a hearty and healthy side dish for your next family meal or dinner party? Look no further than this delicious roasted root vegetables recipe with rosemary! This dish features a colorful and nutritious assortment of root vegetables, including carrots, sweet potatoes, parsnips, and red onions. The vegetables are roasted to perfection with a generous sprinkling of fresh rosemary, which infuses them with a fragrant, aromatic flavor and aroma. This dish is not only delicious, but also packed with nutrients. Root vegetables are a great source of dietary fiber, vitamins, and minerals, making this dish an excellent addition to any balanced meal plan. Ingredients: - 2 medium sweet potatoes, peeled and cut into 1-inch cubes - 2 medium parsnips, peeled and cut into 1-inch cubes - 2 medium carrots, peeled and cut into 1-inch cubes - 1 red onion, cut into wedges - 2 tablespoons olive oil - 2 tablespoons fresh rosemary, chopped - Salt and pepper, to taste Tools: - Large bowl - Baking sheet - Aluminum foil How to Make: 1. Preheat your oven to 425°F (218°C). 2. In a large bowl, combine the sweet potatoes, parsnips, carrots, and red onion. 3. Drizzle the olive oil over the vegetables, then sprinkle the chopped rosemary, salt, and pepper evenly over the top. 4. Use your hands to gently toss the vegetables until they are evenly coated with the seasoning mixture. 5. Line a baking sheet with aluminum foil, then spread the vegetable mixture in an even layer on top. 6. Place the baking sheet in the preheated oven and roast for 25 to 30 minutes, or until the vegetables are tender and lightly browned around the edges. 7. Remove the baking sheet from the oven and let the vegetables cool for a few minutes before serving. Tips: - You can customize this recipe by using your favorite root vegetables. Try adding turnips, rutabaga, or beets for a unique twist! - Make sure to cut the vegetables into similar-sized pieces, so they cook evenly. - For even more flavor, try adding a sprinkle of garlic powder or red pepper flakes to the seasoning mixture. - Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Note: - This recipe is vegan and gluten-free. Balsamic-Roasted Root Veggies with Honey, Fresh Goat Cheese and Pistachios Looking for a delicious and indulgent side dish that's perfect for special occasions or dinner parties? Look no further than these balsamic-roasted root veggies with honey, fresh goat cheese, and pistachios! This dish features a colorful and flavorful array of root vegetables, including sweet potatoes, carrots, parsnips, and turnips. The vegetables are roasted to perfection in a balsamic vinegar and honey glaze, which gives them a sweet and tangy flavor. To top it all off, the veggies are finished with a generous crumble of fresh goat cheese and a sprinkle of chopped pistachios, adding a creamy and crunchy texture to the dish. Ingredients: - 3 large sweet potatoes, peeled and cut into 1 inch cubes - 3 large carrots, peeled and cut into 1 inch cubes - 3 large parsnips, peeled and cut into 1 inch cubes - 2 medium turnips, peeled and cut into 1 inch cubes - 1/4 cup balsamic vinegar - 1/4 cup honey - 1/4 cup extra-virgin olive oil - Salt and pepper, to taste - 4 ounces fresh goat cheese, crumbled - 1/4 cup unsalted pistachios, chopped Tools: - Large bowl - Baking sheet - Aluminum foil How to Make: 1. Preheat your oven to 400°F (204°C). 2. In a large bowl, combine the sweet potatoes, carrots, parsnips, and turnips. 3. In a separate bowl, whisk together the balsamic vinegar, honey, and olive oil until well combined. 4. Pour the balsamic mixture over the vegetables, then toss to coat evenly. 5. Line a baking sheet with aluminum foil, then spread the vegetable mixture in an even layer on top. 6. Season the vegetables with salt and pepper. 7. Roast the veggies in the preheated oven for 30 to 35 minutes or until the vegetables are tender and caramelized. 8. Remove the baking sheet from the oven and sprinkle the crumbled goat cheese and chopped pistachios over the top. 9. Return the baking sheet to the oven and cook for an additional 5 to 7 minutes, or until the cheese is lightly golden in color. 10. Let the veggies cool for a few minutes before serving. Tips: - To save time, you can chop the vegetables ahead of time and store them in an airtight container in the refrigerator until you're ready to roast them. - If you don't have fresh goat cheese on hand, try using feta or blue cheese as a substitute. - Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Note: - This recipe is gluten-free. In conclusion, these roasted root vegetables are not only delicious but also packed with nutrients, making them an excellent addition to any balanced meal plan. These recipes are easy to make and perfect for any occasion. Try them out and impress your friends and family with your cooking skills!