Ingredients
2 teaspoons large flake sea salt (add more if desired)
2 sprigs fresh rosemary, stems removed and finely chopped
2 tablespoons olive oil
1 golden beet
1 sweet potato
1 garnet yam
2 purple carrots
Step by step
Preheat the KitchenAid® Compact Oven to 400° F. Gather your root vegetables, rinse, and peel.
Using the KitchenAid® Ceramic Chef Knife, slice the vegetables in chopstick shapes, approximately 1/4″ thick and 3″ in length. The size will vary on the shape of the vegetable. Place the vegetables in a medium-sized bowl.
Pour salt onto a small cutting board and top with finely-chopped rosemary. Using the Ceramic Chef Knife, cut in the rosemary with the salt to help infuse it.
Sprinkle 1 teaspoon of the infused salt onto the vegetables in the bowl, reserving the additional teaspoon for after baking (only if needed). Drizzle olive oil and stir to incorporate with a spoon or spatula.
Lightly grease the baking tray that came with the Compact Oven and place the vegetables on it, spreading them out as a single layer. Place the baking tray in the oven.
Roast for 20-25 minutes or until soft when pierced with a fork. Remove from oven and enjoy warm. Add more salt to taste if preferred.