It’s the time of the year when we seek for healthier and lighter food. Root vegetables are really great right now. The best way to cook them in order to make them even tastier is to roast them.
Our new recipe is all about roasting root vegetables and we are going to find out how to make that roasting even more delicious!
Roasted potatoes, beetroots and carrots
4 large beetroots, peeled and quartered
4 small young potatoes, quartered
4 small carrots, peeled
1 large sweet potato, peeled, cut into 1,5 cm pieces
1 large onion, peeled and quatered
1/2 cup green onions, chopped
1/3 cup esti extra virgin olive oil
2 tablespoons honey
1 garlic clove, minced
Fresh rosemary
Salt
Pepper
Preheat the oven to 180°C. Mix oil, honey and garlic in a small bowl until honey has melted. Place all the root vegetables on a heavy large rimmed baking sheet. Pour the oil mixture over and toss to coat, spread out the vegetables in a single layer. Sprinkle generously with salt and pepper and rosemary. Roast until the vegetables are tender and golden brown, about 1 to 1 1/2 hours. Don’t forget to stir now and then.
When roasted serve in a large plate with the chopped green onions added on top.
Drizzle with a few drops esti balsamic vinegar.