Rosemary Roasted Veggies 3 Ways


Root vegetables offer a wide variety of nutritional benefits including fiber, and are a great substitute for grains. Rosemary, an aromatic herb, not only smells delicious, but contains antioxidants that can help boost memory. All the recipes below include both root vegetables and rosemary.

We partnered with GreenMedInfo to bring you research-based ingredients that you can incorporate into your daily meals.

Rosemary Sweet Potato Fries & Spicy Vegan Mayo

Ingredients
2 medium sweet potatoes
1 Tbsp fresh chopped rosemary
2 Tbsp avocado oil
1/2 tsp sea salt
Fresh ground black pepper
1/2 cup raw cashews
1/4 cup water (and more as needed)
1 Tbsp lemon
1/2 tsp smoked paprika
1/8 tsp cayenne (more as desired)

Directions

For the fries:
Preheat oven to 400F. Cut sweet potatoes into fries. Toss with avocado oil, sea salt, fresh ground pepper, and fresh rosemary. Place on baking tray lined with parchment paper and bake for 18-25 minutes until golden and crispy.

For the mayo: Soak the cashews in hot water for 1 hour. Blend in food processor or high speed blender with water, lemon, paprika, and cayenne. Adjust for taste (lemon cuts the heat).

Rosemary Root Veggies with Rosemary Olive Oil Drizzle

Ingredients
1 sweet potato
1 large beet
1 carrot
1 turnip
2 Tbsp avocado oil
1/2 cup extra virgin olive oil
1 1/2 Tbsp fresh chopped rosemary + sprigs
1/2 tsp sea salt
Fresh ground black pepper

Directions

Preheat oven to 400F. Dice vegetables and toss in avocado oil with 1 1/2 Tbsp rosemary, salt, and pepper. Bake on a baking tray with parchment paper for 25-35 minutes, watching the sweet potatoes near the end to make sure they don't burn.

Wash rosemary and let dry for 24 hours. Add olive oil and rosemary sprigs to a decanter and drizzle over roasted vegetables to serve.

Rosemary Roasted Vegetable Soup

Ingredients
2 sweet potatoes
2 beets
2 carrots
2 turnips
1 parsnip
1 yellow onion
1 clove garlic
2-3 Tbsp avocado oil
2 Tbsp + 1 tsp fresh chopped rosemary
1/2 tsp sea salt
Fresh ground black pepper
4-6 cups vegetable stock, depending on desired consistency

Directions

Preheat oven to 400F. Dice vegetables minus the onion and garlic and toss in avocado oil with 2 Tbsp rosemary, salt, and pepper. Bake on a baking tray with parchment paper for 25-35 minutes, watching the sweet potatoes near the end to make sure they don't burn.

Finely dice onion and mince garlic. Heat 1 Tbsp oil in a large stockpot. Add onions and sweat until they become translucent, then add garlic. Add in root vegetables, cook an additional 3-5 minutes. Add stock, bring to a boil, and blend with an immersion blender or transfer to a high speed blender in batches. Return to pot, heat, sprinkle 1 tsp chopped rosemary on top, and serve.


By Steph Davidson| May 22, 2017
Categories:  Recipes

About the Author

Steph Davidson

Steph Davidson

Steph is a writer and editor with a love of tea, books, and horror movies. Steph grew up under the impression that most meals came out of a box and had to contain some sort of animal protein. When an interest in a more environmentally friendly way of living led to her vegetarianism in 2012, she decided to teach herself how to cook. You can catch her kitchen wins (and the occasional opportunity for improvement) on Instagram @_stephinitely_.


 

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