Makes
4 servingsIngredients
- 1 pound fingerling potatoes quartered
- 6 –8 rainbow carrots peeled and cut into sticks 3 inches long
- 2 –3 turnips cut into sticks 2–3 inches long
- Olive oil
- Salt and pepper
- 2 teaspoons dried rosemary
- 2 teaspoons dried garlic flakes or garlic powder
- Harvest Maine Beet and Carrot Spread
- Microgreens for garnish
Instructions
- Preheat the oven to 400˚.
- Toss the prepared vegetables with olive oil in a large roasting pan and sprinkle with salt, pepper, dried rosemary, and garlic powder. Roast the vegetables about 45–50 minutes, until tender when poked with a fork.
- To serve, spread 1–2 tablespoons of Beet and Carrot Spread onto the surface of the plate. Lay a serving of roasted vegetables on top of the spread. Garnish with a few sprigs of microgreens just before serving.
