Rosemary and Garlic Roasted Roots

Ingredients:

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

Instructions:

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

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