Roasted Roots

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AuthorThe FishmongerCategoryDifficultyIntermediate

A colorful side dish makes all the difference when serving seasonal dishes to family and friends. Serve this colorful herb-infused roasted root dish to accompany any classic fish-focused main course. This recipe also has hints of garlic and citrus, making it slightly addictive.

Yields2 Servings
Prep Time20 minsCook Time40 minsTotal Time1 hr

Recipe Ingredients
 2 large red beets (or 3 medium), peeled and sliced into 1-inch cubes
 1 red onion, peeled and cut into quarters
 8 cloves garlic, peeled
 1 carrot cut into 2-inch pieces
 ¼ cup olive oil
 2 rosemary sprigs 3 – 4 inches long
 2 key limes thinly sliced
 1 tsp sea salt
 1 tsp thyme leaf
 ½ tsp ground black pepper
Tools and Utensils
 1 large mixing bowl
 aluminum foil
 1 baking pan
 1 tongs
 1 mixing spoon
 1 cutting board
 measuring spoons and cups
 1 sharp paring knife
 1 vegetable peeling knife

Instructions
1

Preheat oven to 400 degrees.

2

Mix all ingredients together in large bowl.

3

Spread evenly on a sheet of aluminum foil large enough to hold vegetables and fold leaving a small opening on top.

4

Place on baking pan and cook in oven for 20 minutes.

5

Stir contents and leave foil open. Place back in oven and Cook for another 20 minutes or until vegetables are soft.

6

Remove vegetables from oven and from foil. Remove rosemary sprigs and serve immediately.

Ingredients

Recipe Ingredients
 2 large red beets (or 3 medium), peeled and sliced into 1-inch cubes
 1 red onion, peeled and cut into quarters
 8 cloves garlic, peeled
 1 carrot cut into 2-inch pieces
 ¼ cup olive oil
 2 rosemary sprigs 3 – 4 inches long
 2 key limes thinly sliced
 1 tsp sea salt
 1 tsp thyme leaf
 ½ tsp ground black pepper
Tools and Utensils
 1 large mixing bowl
 aluminum foil
 1 baking pan
 1 tongs
 1 mixing spoon
 1 cutting board
 measuring spoons and cups
 1 sharp paring knife
 1 vegetable peeling knife

Directions

Instructions
1

Preheat oven to 400 degrees.

2

Mix all ingredients together in large bowl.

3

Spread evenly on a sheet of aluminum foil large enough to hold vegetables and fold leaving a small opening on top.

4

Place on baking pan and cook in oven for 20 minutes.

5

Stir contents and leave foil open. Place back in oven and Cook for another 20 minutes or until vegetables are soft.

6

Remove vegetables from oven and from foil. Remove rosemary sprigs and serve immediately.

Roasted Roots

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