One of my favorite dinner side dishes to make is Roasted Roots. It’s so simple, delicious, and satisfying. My dad came up with this “recipe” years ago and when I first moved in with my hubby and we started cooking together I asked my dad how to make it. His answer was simple: “Cut up your favorite root vegetables, coat them in a little olive oil, then season them with thyme, garlic powder, rosemary, and s&p.” When I asked how much of each spice to use, he just said to “use more than you think is appropriate.” Hysterical answer, but totally true.
We made this for dinner just last night and I thought it was about time I shared this “recipe” with you!
For root vegetables we use sweet potatoes, turnip, onions, carrots but really any root vegetable you like will work. Cut vegetables into 1-inch cubes. Slice onions into wedges. Coat with olive oil, herbs, and s&p. Cook at 400 degrees for 40 minutes. You may want to crank to a broil for the last 5 or 10 mins if you like them to get a little crunchy.