For such a low budget dish, these roasted roots with garlic and rosemary tasted like they came from a gourmet restaurant. We had them with steamed broccoli and sliced cherry tomatoes. It may sound low key, but it was delish! Next time I am going to reserve some of the dressing for the broccoli, as I ended up mopping the serving dish with it!
Roasted Roots with Garlic & Rosemary:
Add to large rectangular baking dish:
about 10 red potatoes, quartered
2 large or 4 small parsnips,
chopped about the same size as the red potatoes
toss in liquified ghee or coconut oil
Roast at 450 for half an hour
Dressing:
pre-heat small pan over low heat
add:
a few tablespoons of extra virgin olive oil
4 cloves of fresh garlic, minced
saute for a few minutes, being careful not to burn the garlic
remove from heat
add:
a few more tablespoons of extra virgin olive oil
1 teaspoon of finely chopped fresh rosemary
1/2 teaspoon of celtic salt
Pour over root vegetables
Wonderful at any temperature
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1 comments:
Tamara - Love yours too! So glad we found each other :-)
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