Wednesday, June 6, 2012

Oven Roasted Root Veggies

Ingredients:
4 carrots, cut into 1/2 inch thick slices
2 turnips, cut into 1/2 inch cubes
3 TBS Rosemary, finely chopped
1/2 TLS grapefruit zest
1/2 TBS lemon zest
1/2 TBS orange zest
California olive oil to coat
Salt and pepper to taste

Process:
Preheat oven to 375. Toss carrots and turnips with rosemary, olive oil and salt until vegetables are well covered.

Place on baking sheet and roast in oven until tender, about 25-30 minutes.

Place in mixing bowl and toss with zest.

Season to taste with salt and pepper

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