Wednesday, April 23, 2014

Weekend recipes + Rosemary Roasted Vegetables.

This healthy recipe for Rosemary Roasted Vegetables includes chopped carrots, rutabega, turnip, and sweet potato and makes the perfect side dish to share.

I have been a bit slow to share recipes from the short holiday weekend, but it's better late than never! K and I visited my parents' farm in Iowa and had a wonderful few days hanging out with the family and spending time outdoors. I experimented with my camera after a morning rainstorm on Easter, and my favorite shots came from the searching bees.

We dined on new recipes from my mom, including Healthy Oat & Yogurt Fruit Pizza {with PB2, honey and yogurt!}, tofu chocolate pie similar to this recipe, made with homemade tofu, and breadcrumb sprinkled walleye.

I can't get over how beautiful the fruit turned out - bananas, strawberries, kiwi, and raspberries - just a few of my favorites.

I contributed a roasted root vegetable dish as a side, baked with rosemary. I make roasted vegetables several times a week, usually broccoli or brussel sprouts. If I had more time on weeknights, I would definitely add this mix to the rotation. Even though it's a simple recipe, it's too good not to share.

Rosemary Roasted Vegetables
Yields: 4 servings

1 rutabega
1 turnip
2 carrots
1 sweet potato
3 cloves garlic {minced}
1/2 white onion {chopped into large sections}
2 Tablespoons extra virgin olive oil
3/4 teaspoon black pepper
3/4 teaspoon dried rosemary
1/2 teaspoon salt

How to~ 
*Preheat oven to 400 degrees.
*Chop vegetables + potatoes in even pieces, and toss with onions, olive oil, rosemary, black pepper, salt and garlic.
*Bake for ~50 minutes, stirring at 15 minute intervals.