Wednesday, October 20, 2010
Easy Roasted Root Vegetables
This is an easy and tasty way to include fall veggies in your diet. The recipe is very forgiving and you can include any combination of the following:
potato (small red potatoes work well)
Heat oven to 400. Peel veggies and chop into 1 inch chunks. In a bowl, toss with 2 T olive oil, 1 tsp salt, and 1/4 tsp black pepper. I also like to add a clove or two of minced garlic. Melt 2T butter in a jelly roll pan (like a cookie sheet with sides that come up just a bit) in the oven for about 5 minutes. Add vegetables, spread them out and roast for 30 minutes. Increase oven temperature to 450, stir, and roast 15 minutes more.
Delicious! I made this the other day using 2 medium parsnips, 1 sweet potato, a small box of red potatoes, and an onion. Ross vetoed the beet. ;)
It works for me.
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