Roasted Root Veggies with Fresh Herbs

By Rebecca Dienner for The FruitGuys

INGREDIENTS

• Two-three cups root vegetables in 1-inch dice (potatoes and sweet potatoes, scrubbed, peels left on; beets and celeriac, scrubbed and peeled)
• One cup onion, chopped
• Two-three loves garlic, minced
• One-two tablespoons olive oil
• Two teaspoons maple syrup
• ½ teaspoon salt
• ½ teaspoon freshly ground pepper
• One-two tablespoons fresh herb leaves (dill, basil, oregano, or sage), chopped

PREPARATION

1. Preheat oven to 400°F.
2. Toss root vegetables, onion, and garlic in enough olive oil to lightly, evenly coat.
3. Stir in maple syrup and sprinkle on salt and pepper (if using sage, add to the mixture now).
4. Place in a 9–13-inch baking dish, and bake for 45 minutes or until veggies are tender when pierced with a fork.
5. Stir mixture once halfway through the cooking process.
6. Toss cooked veggies with the desired amount of fresh dill, basil, or oregano, and add more salt and pepper to taste.

Serves 2–3. Prep time, 15 minutes; cook time, about 45 minutes.

Cook’s note: If using red beets, they’ll stain the root vegetables a pretty fuchsia color.