Your favorite picker’s wife has perfected an autumn roast that is so good, you’ll want to make twice as much for lunch tomorrow. Jodi’s roasted roots recipe is nutritious and colorful as can be. Is there really any color more beautiful than beet purple? We think not.
Something unique about this recipe is that Jodi adds chopped celery root to hers. It can be tough to cut through but once roasted, is sweet as can be. Make your grocery list (props if you have all these veggies in your backyard) for the most delicious side dish:
Jodi’s Roasted Roots
2 cups sweet potatoes, chopped
2 cups carrots, chopped
2 cups whole Brussels sprouts
2 cups beets, chopped
1 cup celery root, chopped
3 cloves garlic halved
2 tsp oregano
2 tsp thyme
4 Tbsp olive oil
Salt and pepper to taste
Preheat oven to 425°
Chop and combine all your veggies and garlic into a large bowl and toss with olive oil. Sprinkle some salt and crack some pepper over the veggies and then transfer to a roasting pan or cookie sheet.
Roast for 40-45 minutes and stir occasionally for evenly cooked veggies.
Plate perfectly roasted veggies and top with fresh thyme and oregano for the perfect garnish and serve.
Sharpen your knifes and ready your belly for Jodi’s roasted roots. Life will never be the same.