1c Diced Yukon gold potato
1c Large sliced carrots
1c Diced beet
1c Artichoke hearts
Toss generously with Artichoke Garlic Olive Oil, Maldon salt flake and fresh cracked pepper. Roast at 400 until tender and the edges begin to caramelize.
Enjoy warm as a hearty side or let cool and serve over fresh arugula for a hearty salad.
