Rosemary Roots
Servings 1 bowl of roots
Ingredients
- 10 multicolored carrots sliced diagonally into bite-sized pieces
- 3 sugar beets sliced in uniform bite-sized pieces
- 2 sprigs fresh rosemary about 1 heaping tbsp chopped
- 3 tbsp olive oil
- 1 tbsp hickory maple syrup or just regular
- 2 tsp flake salt
Instructions
- Preheat oven to 425 degrees.
- Combine chopped roots and rosemary in a big bowl and toss with olive oil, syrup, and flake salt.
- Spread onto sheet pan and roast for 1 hour, or until fork tender.