4 Large sweet potatoes
2 lbs carrots
6 cloves of garlic
~3 tbsps fresh ginger
1/2 cup slivered almonds
olive oil
rosemary
salt
pepper
0. Pre-heat the oven to 400 F
1. Slice the carrots diagonally
2. Chop the sweet potatoes (~1/2 inch cubes)
3. Mince the garlic and ginger
4. Mix it all together in a big mixing bowl with enough olive oil to lightly coat.
5. Add a little bit of salt, a good amount of pepper, and a lot of rosemary
6. Spread out in one layer on a baking sheet or three.
7. Bake for 30 minutes.
My intentions for this was to create a bleu cheese and roasted vegetable salad. I'm not sure how well I like the bleu cheese right now with it, because it overpowers the taste of the vegetables. However, the sweet potatoes and carrots are very sweet, and do need something a little bit more savory to offset them. I made a LOT of the roasted vegetables and will update this more as I try different things with them. In the meantime, I'm thoroughly enjoying eating the roast veggies with just a tiny bit of bleu cheese.
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