For whatever reason, the fall season always gets my cooking inspiration sparking. Recently, I've been really into trying to "confit" different things. Most recently, I brewed up some incredible veggies to serve for an intimate dinner: carrot & sweet potato confit. With only four ingredients, this dish is easy-peasy, and vegan to boot!
You'll need an 8x8 or 9x9 baking dish...
Ingredients:
4 carrots, peeled
2 sweet potatoes, peeled and cut into wedges (I cut mine into 1/8th of the potato)
1-2 sprigs of rosemary, leaves pulled off and separated
1 1/2-2 cups olive oil (extra virgin)
Preheat oven to 275 degrees. Put all ingredients in the baking dish, saving olive oil for last. Pour olive oil over everything else, making sure the veggies are just submerged. Cover with foil and bake for 2 hours.
Serve warm and add any fixings you like! We served ours with homemade bacon bits sprinkled on top!
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