Rosemary roasted root vegetables-a beautiful side dish that is perfect for your Christmas table! Chef and wine expert Keri Henry suggests pairing the veggies with a Fiddleneck Syrah from Mendocino, California. It's a 90% Syrah, 10% Petite Sirah blend that is fruity and bold. The vegan wine is intriguing and complex with layers of wild plum, cherry compote, peppercorn and herbs de Provence on a well-textured frame with a long, concentrated finish.
-2 carrots (peeled and chopped into 1 inch pieces)
-4 parsnips (peeled & chopped into 1 inch pieces)
-12 baby potatoes (halved)
-1 large sweet potato (cut into 2 inch pieces)
-1 large purple sweet potato (cut into 2 inch pieces)
-2 beets-optional (peeled & chopped into 1 inch pieces)
-1/4 cup olive oil
-1 1/2 teaspoons flaky sea salt
-1/4 cup fresh rosemary (chopped)
-4 cloves garlic (sliced)
Heat oven to 425°F.
Toss vegetables with olive oil, add flaky sea salt, rosemary and garlic, then arrange (don’t overcrowd the pan) on 1-2 large sheet pans.
Bake for 30 minutes, toss, and return to the oven for another 15-25 minutes, or until cooked through.
Taste and add more salt if necessary. Enjoy!