Roasted Root Vegetables Olive Oil Rosemary
Chef Monika Reti of Hipcooks cooking school in Los Angeles shares a simple recipe that will make divine additions to any meal.
To make the Roasted Root Vegetables
Toss in a bowl with plenty of olive oil, salt and chopped rosemary. Roast in a large sheet pan (or two smaller sheet pans) – they”™ll take about an hour in a 375F degree oven. When they are ready (you will be able to push a fork through a veggie easily) and beginning to brown around the edges, place in your prettiest platter. A couple of turns around the platter with olive oil and extra sprinkling of flakey sea salt and rosemary sprigs make these veggies look as delicious as they taste.