Ingredients:
- 2 cups mixed root vegetables (carrots, parsnips, potatoes), peeled and chopped
- 3 tbsp olive oil
- Rosemary Sea Salt (to taste)
- Black pepper (to taste)
Instructions:
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Prepare the Vegetables: In a large bowl, toss the mixed root vegetables with olive oil, Rosemary Sea Salt, and black pepper until evenly coated.
- Roast the Vegetables: Spread the vegetables in a single layer on a baking sheet. Roast for 30-35 minutes, or until the vegetables are golden brown and tender when pierced with a fork, stirring halfway through for even cooking.
- Serve: Once roasted, remove from the oven and transfer to a serving platter. Garnish with fresh rosemary and a light sprinkle of Rosemary Sea Salt for an extra burst of flavor.
Why Rosemary Sea Salt?
Rosemary Sea Salt is the star of this dish, infusing the root vegetables with its fragrant, herbaceous flavor. It enhances the natural sweetness of the vegetables while adding depth and complexity. This seasoning brings a savory, aromatic touch that makes the roasted vegetables truly stand out as a side dish.
Serving Suggestion:
Serve these Rosemary Sea Salt Roasted Root Vegetables alongside a hearty roast, grilled meats, or even as part of a vegetarian spread. Their golden, crispy edges and herb-infused flavor make them an irresistible addition to any meal.
Ready for More?
If you loved these Rosemary Sea Salt Roasted Root Vegetables, explore more flavorful and comforting dishes in the 2024-2025 Recipe Collection: Holiday Warmers. From savory side dishes to indulgent desserts, these recipes will help you elevate your holiday meals with premium sea salts.
Enjoy the savory depth of Rosemary Sea Salt in every bite!
