By Chef Rob Malone, The Turntable Restaurant
Extra Thoughts: Pair with grilled chicken, sausage, roasted fish, or tofu for a complete meal. Add a drizzle of balsamic glaze for a touch of sweetness. Serve over a bed of greens with a sprinkle of feta or goat cheese for a hearty salad.
Food Prep: Leave the skins on the fingerling potatoes and dry well after washing. This will make for a crispier outer layer when roasting.
Ingrediants:
Sweet Potatoes: 2 large, peeled and diced into 1-inch cubes
Fingerling Potatoes: 1 lb, halved
Carrots: 4 medium, peeled and sliced into 1-inch chunks
Onions: 2 medium, peeled and cut into wedges
Garlic: 6 cloves, peeled and left whole
Olive Oil: 3 tablespoons
Butter: 2 tablespoons, melted
Fresh Herbs: 1 tablespoon each of rosemary and thyme, chopped (or 1 teaspoon dried)
Salt: 1 ½ teaspoons (or to taste)
Black Pepper: 1 teaspoon
Optional Garnish: Fresh parsley, chopped
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it.
In a large mixing bowl, combine the sweet potatoes, fingerling potatoes, carrots, onions, and garlic. Drizzle with olive oil, and toss to coat evenly.
Add the rosemary, thyme, salt, and pepper. Toss everything together until well combined.
Spread the vegetables out in a single layer on the prepared baking sheet. Make sure they are not overcrowded to allow for even roasting.
Roast in the preheated oven for 30-35 minutes, tossing once halfway through, until the vegetables are golden brown and tender.
While the vegetables are roasting, mix the melted butter with an extra pinch of chopped herbs.
Remove the vegetables from the oven and drizzle the garlic herb butter over the top. Toss gently to coat. Sprinkle with fresh parsley, if using, and serve warm.
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