Sunday, November 15, 2015

Roasted Root Vegetables

This simple dish is something I often make to accompany other things. I got extremely lucky yesterday: Whole Foods had purple yams, which I had never seen before. The combination of white, orange, and purple made the dish beautiful as well as tasty.

The principle is simple: Take whichever root vegetables you have and dice them into 1.5-inch cubes. Place in one layer in on a baking sheet. Add olive oil, rosemary sprigs, garlic, some salt and pepper, and roast in a 350-degree oven.

An important improvement: Roasted roots are juicier and more moist inside if roasted inside an oven bag. Don't forget to poke a few holes in the bag for steam to escape.

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