Recipes
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Roasted Root Medley

A comforting tray of roasted garden vegetables infused with rosemary and sea salt.

Roasted Root Medley

Ingredients

  • 2–3 carrots
  • 2 potatoes
  • 1–2 beets
  • 1 rosemary sprig
  • Olive oil
  • Salt & pepper
  • Optional: garlic cloves, honey, balsamic glaze

Method

  1. 1

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  2. 2

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Swaps & variations

  • Add parsnips, sweet potatoes, or turnips
  • Vegan sweet finish: maple syrup instead of honey
  • Spiced version: add paprika or cumin

Storing & freezing

Refrigerate roasted vegetables 4–5 days. Freeze for up to 3 months (texture softens slightly).

Grow it yourself

  • Sow directly in loose, sandy soil.,Thin seedlings early to prevent crowding.,Water evenly to avoid cracking. Carrots
  • Plant seed potatoes early spring.,Hill soil around stems as they grow.,Water deeply every week. Potatoes
  • Direct sow; thin seedlings to proper spacing.,Provide consistent moisture to prevent woody texture. Beets
  • Hardy perennial herb.,Prefers dry soil and full sun.,Excellent in pots for year-round growth. Rosemary
  • Netting protects carrots from carrot fly.
  • Crushed eggshells repel slugs around beets.
  • Companion plant onions for pest deterrence.
  • Harvest when smooth and firm; smaller roots are sweeter. Carrots
  • For new potatoes: harvest when flowering.,For mature potatoes: wait until foliage dies back. Potatoes
  • Pick when tennis-ball size or smaller for tenderness. Beets

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