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.
- 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
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.