Roasted Root Vegetables with Rosemary
Rosemary is a member of the mint family, widely used to enhance the flavor of foods and for its medicinal benefits. Historically, this herb has been a symbol of love, friendship, and trust.
In Ayurveda rosemary is called Rusmari. It is best for vata and kapha dosha but can be helpful with pitta dosha imbalance. Here's a delicious way to add rosemary to your diet. I often use it in soups, stews and roasting vegetables or meats.
Ingredients
- 1 carrot
- 2 potatoes
- 1 parsnip
- 1 fennel bulb (chop all the vegetables into 1 1/2 inch pieces, or use any combination of your favorite root vegetables)
- 3 tbsp olive oil (one with a higher smoking point, such as virgin, light or regular)
- 1/4 tsp sea salt or kosher salt
- 1/4 tsp black pepper
- 1 1/2 tbsp rosemary (fresh is best)
- 2 cloves garlic (minced)
Instructions
- 1 Pre-heat the oven to 375 F.
- 2
Place the chopped vegetables in a large bowl and drizzle with the olive oil. Evenly coat the vegetables using a spatula or clean hands.- 3
Add salt, pepper, rosemary and the minced garlic and toss it all together again to evenly distribute the ingredients and lightly coat the vegetables.- 4
Place the vegetables on a baking pan and bake for 25 minutes.- 5
Remove from the oven and gently toss, turning the vegetables over as needed. Bake for another 15-20 minutes or until the vegetables are done roasting. Enjoy!Thank you and if you enjoyed this recipe, I'd love for you to share it with your friends!
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