If you had asked my 9-year-old self to name a favorite vegetable side dish, you probably would have been treated to some sort of smart aleck answer, like, “Potato chips! Potatoes are vegetables, right?” I can’t guarantee that the grown-up version of myself won’t fire off a smart alecky response once in awhile, but I can assure you that potato chips are now only known as the food I indulge in when nobody else is at home, not a legitimate side dish.
Today, I would tell you that roasted root vegetables are where it’s at, particularly when flavored with fresh rosemary. Not only are they heaps better for you than potato chips, but the naturally sweet flavors that come from roasted, golden brown veggies rate close to a ten on the addictive scale. Truth be told, these vegetables barely didn’t make it to the table, as my husband and I started noshing on them as soon as they came out of the oven.
If you are planning to serve the vegetables with a roast chicken or some other dish that requires oven space, roast the vegetables up to 3 hours ahead of time. Let them rest on the baking sheets at room temperature, then heat them in a 425ºF oven for 15 to 20 minutes before serving. That will give your roast chicken or prime rib enough time to rest before carving and serving.
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