Roasted Vegetables _ Christmas Dinner 2014

This dish can be served with any type of roasted meat! I have been making variations of this for every Christmas dinner for the past 20 years and it works well with a roast tenderloin too!  

Roasted Vegetables

2 lbs beets, peeled and cut into quarters

½ c olive oil

¼ c chopped fresh rosemary

2 t sea salt

½ t pepper

2 lbs of carrots, peeled and coarsely chopped

7 shallots, peeled and cut in half

2 lbs of baby potatoes, halved

Place beets on a piece of aluminum foil.  Drizzle with 2 T oil and sprinkle with rosemary, ½ t salt and ¼ t pepper.  Fold sides up of the foil to form a sort of “bowl” and place on end of the baking tray.

Toss together the carrots, shallots, potato and remaining 6 T of olive oil, 1.5 t of salt and ¼ t pepper.  Place on the opposite side of the baking sheet.

Bake at 450 for 30-40 mins or until vegetables are tender. 

Toss vegetables all together and serve.  Makes 8 servings.

Note: you can also add/use chopped turnip or butternut squash.