3rd Eye Watch January 2015 (1 yr Anniversary Edition) | Page 30

Celebrating The New Year
With

Kitchen Goddess Tonya Parker

• 2 cloves garlic, minced
• 1⁄2 tsp dried rosemary
• Sea salt and ground black pepper to taste

DIRECTIONS
1.Preheat oven to 400 degrees F.
2.Add 1⁄2 the olive oil to the bottom of a large
roasting pan, and the other 1⁄2 to another
roasting pan.
3. Thoroughly wash and prepare vegetables as
instructed.
4. Arrange vegetables in the pans, making sure they
are well integrated. Make sure not

Roasted Root Vegetables
I was inspired to make this dish using wonderful
vegetables of the season. However, I was not a fan
of beets at the time. I followed my gut and included
them anyway. I’m so glad that I did—they add a

to crowd them.
5. Add the garlic and seasonings, blending them in
with the vegetables.
6. Roast in the oven for approximately 30 minutes,
stirring every 10 minutes or so
until cooked to desired consistency.

wonderful sweet earthiness and beautiful color to
the dish. The key is chopping the vegetables so they
will be of uniform size in order to cook evenly.

INGREDIENTS
• 2 TBS extra virgin olive oil
• 2 beets, peeled and diced
• 2 turnips, peeled and diced
• 2 rutabagas, peeled and diced
• 2 purple potatoes, peeled and diced
• 2 red potatoes, peeled and diced
• 2 large carrots, scraped and diced
• 1 large red onion, peeled and sliced

Love Mother Earth!