During the summer, save for the occasional roasted potato, and maybe the carrots in mirepoix, I tend to mostly ignore roots and tubers. But in the fall and wintertime, when it’s a bit cooler, I occasionally get the urge to just load up on them.
Roasted vegetables are the ultimate winter comfort food, and only take a few minutes to prepare; they just need to be cut up and quickly seasoned, tossed in a hot oven, and flipped once or twice during cooking. This time, I roasted white-fleshed sweet potato, a golden beet, a small yukon potato with rosemary, and a carrot, all seasoned with a bit of salt and rubbed with olive oil.
Served with some some fresh skinny green beans sauteed with shallots, and accompanied with some garlic and rosemary seasoned cannelini puree, it’s not really high drama cuisine, but it warms me up on a cold night.