Slow Roasted Root Vegetables
Thanks to our customer Lawrence Duncan for this delicious and heart-warming recipe!
- 3 large potatoes
- 3 large carrots
- 3 large beets
- 8 large garlic cloves, peeled
- 2 tsp rosemary, fresh or powdered
- 2 tsp cumin, ground
- 1 tbsp black pepper, course ground
- 2 tsp sea salt
Preheat oven to 250 deg F. This is a "low & slow" recipe, which takes a little bit of patience, but well worth it! You can vary the ratio of vegetables to suit your tastes, as well as the choice and amounts of herbs and spices.
Cut the potatoes, carrots, and beets into large chunks. The size of the chunks determines which vegetable cook the fastest: the potatoes and beets should be the largest chunks, with the carrots being a little smaller / thinner. You'll get the feel for the right size with practice.
Place the chunked potatoes, carrots, and beets in a large mixing bowl, along with the peeled garlic cloves. Add oil and sprinkle in the spices, while stirring until all the vegetables are thoroughly coated.
Spread the mixture evenly onto a baking tray, and place into the oven. Cook for about 2 hours, or until done.
Serves: 3 - 4
Preparation time: 2 1/2 hours