Roasted Root Vegetables

I would have to say that one of the staple foods on rotation in my kitchen is roasted veggies. I make them in bulk every week and I love the way the natural sugars in the veggies come to the surface.

The sweet potatoes taste more like a dessert or pie and they are such good carbohydrates. I keep any leftovers to add with protein to a brown rice or quinoa bowl the next day for lunch.

And they are great warm as a side or even at room temperature. The trick is to not overcrowd them when cooking.

I hope you enjoy them as much as we do.

Roasted Root Vegetables

Prep Time 20 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 1 hour hr 50 minutes mins

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Servings

8 Servings

1x2x3x

Ingredients

• 4-6 Red potatoes skin on cut into chunks
• 1 fennel bulb core removed and cut into chunks
• 3 orange sweet potatoes skin on cut into chunks
• 2 white sweet potatoes skin on cut into chunks
• 2 medium red onions cut into slivers
• 6 carrots cut into chunks
• Olive oil
• 1½ tablespoons whole grain Dijon mustard
• 2 tablespoons Herb de Provence
• 3-4 stalks of fresh rosemary chopped
• 1  tablespoon brown sugar optional but yummy
• Coarse salt and black pepper

Instructions

• Preheat the oven to 400℉ / 200°C.
• Place all the vegetables in an extra-large bowl. Generously drizzle with oil. Add mustard, Herb de Provence, rosemary and sugar. Season well with salt and pepper. Massage all the veggies with your hands to coat.
• Place the veggies onto 2 or 3 large* foil lined baking sheets.
• Roast on the middle and top rack of the oven for about 1 to 1½ hours shaking the pan every 30 minutes. Roast until veggies are nicely browned.
• CHEF’S TIP *Never overcrowd the veggies. They must only be one layer thick otherwise they will stew and not brown or caramelize. You may need to divide them into 3 or 4 batches depending on how much you are making.