I unloaded my farmers market basket of root vegetables and realized that they made up a loose analogous color scheme: parsnips, beets, carrots, and sweet potatoes! I liked them all together so much that I decided they should simply be roasted together. Tossed up with olive oil, salt, and pepper in a 425-degree oven for about 30-40 minutes (longer for thicker), they ensued sweet folksy nourishment.
3 thoughts on “roasted analogous roots”
I love the combination too!!
Me too! Love these together…and they are so good for you! They are also good on the grill for summer! I add lemon thyme to mine, and they’re fantastic! Nice post.
Next time, with lemon thyme. Thanks for stopping by and sharing your tasty suggestion!