Rosemary Roasted Beets, Potatoes and Peppers #SummerFest
The Heritage Cook
The Heritage Cook
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Ingredients

  • 6 of
  • Rosemary Roasted Beets, Potatoes and Peppers
  • © 2013 Jane Bonacci, The Heritage Cook. All rights reserved.
  • Yield: about 6 servings
  • INGREDIENTS
  • 4 red beets
  • 4 yellow beets
  • 4 large Yukon Gold potatoes
  • 3 to 4 poblano or Anaheim peppers, stems, seeds, and ribs removed
  • 1 jalapeno pepper, stem, seeds, and ribs removed, optional
  • 1 white or yellow onion
  • 3 tbsp organic olive oil
  • 2 tbsp chopped fresh or dried rosemary
  • 1 tbsp fresh or dried thyme leaves
  • Kosher salt and freshly ground black pepper, to taste

Instructions

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