Roasted Root Vegetables Recipe The Best Roasted Root Vegetables — Living Lou

Hey guys, gather round! I've got a recipe that will rock your world! Today we're gonna make some delicious roasted root vegetables with rosemary. And not just any roasted root veggies, these are gonna be the best you've ever had. Trust me, I'm a professional taste tester. First up, let me give you the lowdown on the ingredients you'll need for this dish. You'll need some carrots, parsnips, sweet potato, onion, and of course, some fresh rosemary. You can find all of these at your local grocery store. Just make sure to pick the ones that are nice and fresh. Now that we've got our ingredients, let's talk about the tools you'll need. You'll need a sharp knife for chopping up the veggies, a cutting board, and a roasting pan. Make sure you have a good pan that can handle high heat, you don't want it warping in the oven. Alright, with our ingredients and tools ready to go, let's get started with this recipe. Here's how to make these amazing roasted root veggies: 1. Preheat your oven to 425°F. 2. Chop up all of your veggies into bite-sized pieces. Try to make them all similar in size so that they cook evenly. 3. Toss the veggies in a bowl with some olive oil, salt, and pepper. Go easy on the salt, you can always add more later. 4. Spread the veggies out evenly on your roasting pan. Make sure they're not too crowded or they won't roast properly. 5. Sprinkle some fresh rosemary over the top of the veggies. Don't be shy, rosemary is the star of this dish. 6. Roast the veggies in the oven for 35-40 minutes, or until they're nice and browned. 7. Take the veggies out of the oven and let them cool for a few minutes. Sprinkle some more fresh rosemary over the top before serving. Now, for some tips to make this dish even better. One, make sure your oven is fully preheated before putting the veggies in. Two, don't be afraid to use a little more rosemary than the recipe calls for. And three, if you want to make this dish even healthier, you can substitute the olive oil for some avocado oil. Okay, one last thing before we wrap this up. I've got another recipe for you that takes roasted root veggies to the next level. It's a roasted root veggie hash with a fried egg on top. Here's how to make it: 1. Start with a base of roasted root veggies. You can use the recipe we just went over. 2. In a pan, cook up some diced bacon until it's nice and crisp. 3. Add the roasted root veggies to the pan with the bacon and cook for a few more minutes until everything is heated through. 4. In a separate pan, fry up an egg. Make sure to leave the yolk nice and runny. 5. Serve the roasted root veggie hash in a bowl with the fried egg on top. Trust me, this dish will blow your mind. The sweetness of the roasted veggies pairs perfectly with the salty bacon and the richness of the egg yolk. Give it a try and let me know what you think! Alright, that's it for today's recipe. I hope you guys have fun making these roasted root veggies. Remember, cooking should be fun and experimental, so don't be afraid to switch up the recipe and make it your own. Happy cooking, friends!