Roasted veggies

Roasted root veggies are one of the easiest, classy-looking side dishes you can make. And depending on the season and what’s available, you can change up the veggies to give the dish a different feel. I picked up some colorful carrots from the farmer’s market because they look so “spring-y.” You can also try this with normal carrots, fennel, potatoes, or celery root. Serves 2 as a side dish.

You’ll need:

  • 1-2 carrots, peeled and sliced
  • 2 medium potatoes, roughly chopped and peeled if necessary
  • 1-2 fennel bulbs, roughly chopped
  • Fresh thyme, about 3 Tablespoons (can substitute dried)
  • Dried rosemary, about 1-2 Tablespoons (can substitute fresh)
  • Olive oil
  • Coarse salt, to taste (or normal salt)
  • Pepper, to taste

To make:

Preheat the oven to 400º F (200º C). In a large bowl, mix all the ingredients so that the vegetables are coated in herbs and olive oil. Spread them evenly onto a baking sheet, stick them in the oven, and bake until the vegetables are tender when pierced with a fork (about 25-35 minutes). If you prefer crispier veggies, leave them in a little longer.

For lunch today I had this with a thinly sliced turkey breast that I fried with garlic, lemon juice, fresh thyme, and coarse salt. It was pretty tasty, if I do say so myself.

Roasted veggies

Spring veggies!

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About brycelikesrice

My name is Bryce. And yes, I do like rice. Thank you for asking.
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