Roasted Veggies with Apples and Rosemary
3-4 c. mixed large-diced root veggies (potatoes, carrots, radishes, beets, etc.)
Salt and pepper
About 1 1/2 c. apples, large-diced like veggies (with skin on)
1 tsp. dried rosemary, crushed
Preheat oven to 375.
Line rimmed baking sheet with parchment paper.
Toss the veggies with about 1 Tbsp. olive oil to coat all. Add a wee drizzle more oil if it seems some veggies are dry. Season with salt and pepper.
In a separate large bowl, toss the apples with about 1 tsp. olive oil and rosemary.
Roast until the veggies are just starting to get very lightly browned- about 10 minutes (will depend on your dice size). Remove from oven, quickly toss in bowl with apples, then return to baking sheet and continue roasting another 15-20 minutes, until veggies and apples are nicely browned and tender.
Recipe created or adapted by Liz Talley, Urban Graze
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