Rosemary Roasted Carrots and Sweet Potatoes. Vegan. Gluten Free.

Hump day already?!  Summer is coming fast and furiously.  Our weather has moved over to warm, sunny days.  We’ve been grilling a lot more lately and with a lot of garden planted – I’ve been using some fresh herbs in some of my favorite recipes like this one.

I’ve been working on several jobs this week that are coming up so it limits my free time for recipe  testing but I wanted to share one of my favorite recipes.  Rosemary roasted carrots and sweet potatoes (insert major heart emojis).  Benefits of carrots are packed with carotenoids; which help lower the risk of heart disease.  Improve vision.  Vitamin A helps flush toxins from the body. Vitamin A also helps prevent damage from the sun.  And they possess anti-cancer properties.

Sweet potatoes are packed with fiber and potassium. They contain Vitamin D which is critical for immune system and overall health.  Sweet potatoes are a great source of mag­nesium, which is the relaxation and anti-stress mineral. Magnesium is necessary for healthy artery, blood, bone, heart, muscle, and nerve function to name just a few benefits.

Rosemary has been revered since ancient times for its medicinal properties. Rosemary was traditionally used to help alleviate muscle pain, improve memory, boost the immune and circulatory system, and promote hair growth. It is also a good source of iron, calcium, and vitamin B6.

This recipe is very simple and pretty much full-proof. I hope you enjoy!

Ingredients:

3 large sweet potatoes, scrubbed skin and diced into cubes
8 large carrots, organic – washed, peeled and cubed
Olive Oil
Sprig of fresh Rosemary- removed from woody stem and leaves chopped
Salt
Pepper

Directions:

Preheat your oven to 425 degrees. Line your baking sheet with parchment or Silpat.  In a bowl add your potatoes and carrots.  Drizzle with olive oil and toss with your clean hands.  I sprinkle with salt and freshly ground pepper.  Give one more toss and then add them to your baking sheet.  Proceed to sprinkle your freshly chopped Rosemary leaves evenly throughout.  Roast in a single layer for 25 minutes and give a good toss to flip all of them over.  Then roast again for about 20 minutes or until everything has a nice toasted, golden brown color.  Remove and serve on tacos, as a side dish to your favorite protein, paired with rice or quinoa. I typically start eating them off the baking sheet.  Ha.

Today was just a craptastic run.  I was hot, tired and just felt crappy thanks to my allergies.  But no excuses.  I have work to be done and progress to me made.  Miles are miles… even if they aren’t good ones.

Sunday:  25 cycling miles
Monday: 4 treadmill miles/weights/strength training
Tuesday: 8 outdoor miles
Wednesday: 4 treadmill miles/strength training/several dog walks

That’s it from here.  Happy day to you all!

 

— Knead to Cook