Rosemary Roasted Veggies

Ingredients:

• 2 cups chopped sweet potato
• 2 cups chopped beetroot
• 1 large onion, chopped
• 1 cup quartered radishes
• 1 pear and/or apple, chopped
• 2 tbsp fresh rosemary or 2 tsp dried rosemary
• a drizzle of Saporito Extra Virgin Olive Oil
• a drizzle of Saporito Neapolitan Herb Balsamic Vinegar

 

Directions:

1. Preheat oven to 375 degrees F. Stir chopped sweet potato beetroot in a bowl with a tad EVOO drizzle.
2. In a single layer, add sweet potato and beetroot in one baking dish. Bake 15 minutes.
3. Next, drizzle EVOO on onion, radishes, and apple. Toss and put in another baking dish.  Add to the oven and bake 10-12 minutes.
4. Check on and stir the sweet potatoes and beetroot. Cook until sweet potatoes and beets and apples are desired tenderness.
5. Once done, combine and drizzle with EVOO and Neapolitan Herb Balsamic.  Sprinkle with rosemary, sea salt, and ground peppercorns.

*This delicious recipe was shared at a Fall Foodie Workshop taught at Saporito Oil, Vinegar, Spice by In the Kitchen with Garreth.