2 sweet potatoes, washed and cubed
1-2 bunches of beets, washed, peeled, and cubed
1 head of fresh garlic, peeled
2-3 sprigs of fresh rosemary
2 T extra virgin olive oil
Salt and pepper to taste
Preheat oven to 400 F. Toss sweet potatoes and beets in olive oil, salt, and pepper. Add root mixture to a glass baking dish. Place peeled whole cloves of garlic and sprigs of rosemary throughout the root mixture. Bake at 400 F for 30-45 minutes, until vegetables are tender.
Makes about 8 servings, serving size 1 ½ cups