Harvest Roasted Vegetables
(Verduras asadas de la cosecha)
A simple, hearty side dish made from roasted root vegetables. This recipe brings out the natural sweetness of carrots, potatoes, and onions. Perfect for fall and winter meals!
- Average Cost: $6.55
- Prep Time: 10 minutes
- Cooking Time: 45-60 minutes
- Servings: 4
Recipe Source: Santa Fe Farmers Market Institute
Ingredients
- 4 carrots
- 4 medium potatoes
- 2 medium onions
- 12 whole cloves garlic (optional)
- ¼ cup vegetable oil
- ½ tsp salt
- Black pepper, to taste
- Optional: sage, rosemary, thyme, or other herbs
Directions
- Preheat oven to 425°F. Place baking sheet in oven to heat for 5 minutes.
- Cut carrots, potatoes, and onions into ½-inch chunks.
- Combine vegetables, garlic, oil, salt, and pepper in a bowl. Stir to coat.
- Spread mixture in a single layer on hot baking sheet.
- Roast 45 minutes to 1 hour, stirring every 20 minutes, until tender and golden.
- Let cool 5 minutes before serving.
Serving Size: 1/4 of recipe
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