55+ Living Guide Winter 2018 Winter 2018 55+ issue for Joomag | Page 34

ROASTED
ROOT
VEGETABLES
Jeff Michael, Head Chef
Old Daley on Crooked Lake
olddaley.com
INGREDIENTS
3 tbsp of EVOO
2 tbsp fresh chopped
herbs,
(1 tbs each thyme &
oregano, OR 2 tbs rosmary)
2 medium sweet potatoes,
cut into two inch cubes
1/2 lb carrots, peeled and
cut into 3/4 inch rounds
1/2 lb parsnips, peeled and
cut into 3/4 inch rounds
1 red onion, peeled and
cut into 1/2 wedges
1 tsp kosher salt
1/2 tsp ground pepper
METHOD
Pre-heat oven to 425
degrees. Mix oil and
chopped herbs in a large
bowl. Add sweet potatoes,
carrots, parsnips, onions
and salt and pepper until
vegetables are coated
with oil. Evenly spread
vegetables on a baking
sheet in one layer so
they roast as opposed to
steaming. Stir vegetables
half way though the
roasting process to ensure
they are fully cooked.
ROAST
Roast veggies until tender,
40-50 minutes.
Remove sheet from oven
and let stand for 5-10
minutes before serving.
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