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–+ servings
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Makes

4 servings

Ingredients

  • 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.