k enjoyed the roast variations of squash, sweet potato/yams and apple and cinnamon squash and beets so i thought i’d continue the variations of the vegetables and introduce new spices along the way. this time i’m trying rosemary.

cooking tools

• 1 casserole dish (ceramic)
• 1 casserole cover (glass or aluminum foil)

ingredients

• 1 medium sweet potato
• 2 medium beets
• 1 Tbsp rosemary
• 1 Tbsp extra virgin olive oil
• 1 Tbsp apple cider vinegar

preparation

1. preheat oven to 350°F.
2. peel sweet potato and beets. chop into ½ to ¾ inch cubes. put into the casserole dish.
3. add rosemary, oil and vinegar into the mixing bowl. mix well.
4. cover casserole dish and put into the oven for 30 to 45 minutes or until vegetables have softened.
5. serve warm.

notes

1. resource – original recipe from Kalyn’s Kitchen: Recipe for Roasted Butternut Squash with Rosemary and Balsamic Vinegar