Caramelized Root Vegetables
 

Serves 8
 

3 cups Baby Potatoes, sliced diagonally, 1/2" thick
3 cups Carrots or Golden Beets, sliced diagonally, 1/2" thick
3 cups Sweet Potatoes, sliced in wedges
water
2 TB organic extra virgin olive oil
2 TB fresh squeezed lemon juice (not bottled lemon juice)
1/2 tsp ground black pepper
1/2 tsp sea salt
1 Tb. Chopped fresh rosemary or thyme
 

Steam Roots over boiling water for 6 minutes, until half cooked. Alternatively, place vegetables in a microwavable dish with 1/2" water, cover loosely with plastic wrap, and microwave for 4 minutes.
 

Preheat oven to 375°F. Drain vegetables and toss with thyme/rosemary, olive oil, lemon juice, pepper and salt. Spread on cookie sheet and roast for 35 minutes, until caramelized and tender.