When you add four ingredients to vegetables, you transform them into Earth's candy - caramelized and concentrated. Delicious. Oh, the four ingredients: olive oil, salt, pepper, and heat.
I decided to roast some of the root vegetables I had in the fridge to put atop our Easter salad.
Peel and cut veggies into bite-sized pieces. For this batch I used celery root, parsnips, carrots, and red beets. Place them in a roasting pan, drizzle them with olive oil, sprinkle them with freshly ground sea salt and pepper. I did add some fresh rosemary to this batch. Okay, this took five ingredients!
Place the roasted veggies on top of mixed greens. Season with salt and pepper. Dress with olive oil and juice from one lemon. I used a rosemary -infused olive oil. Toss and serve.
I am sharing this recipe with Beyond the Peel's Whole Food Wednesday, a weekly celebration of real food. Gotta love that!