Roasted Root Vegetables

Roasted Root Vegetables

Roasted Root Vegetables

Roasted Root Vegetables

This is an easy way to prepare root vegetables and a delicious side dish for dinner. Use any kind of root vegetables you like (white or sweet potatoes alone are delicious)

Ingredients

  • 2 sweet potatoes, cut into 1-inch cubes
  • 2 white potatoes, cut into 1-inch cubes
  • 2 large carrots, scrubbed or peeled and thickly sliced
  • 2 parsnips, scrubbed or peeled and thickly sliced
  • 3 to 4 tablespoons olive oil
  • 2 tablespoons chopped fresh herbs or 2 teaspoons dried (thyme, rosemary, tarragon, etc.)
  • Sea salt and black pepper to taste

Instructions

  1. Preheat oven to 450ºF. Place vegetables in large bowl and toss with remaining ingredients. Spread on large baking sheet to form a single layer. Bake for 10 minutes. Reduce the heat to 400ºF and roast an additional 30 minutes, or until vegetables are tender when pierced with a fork.

Notes

You can peel the vegetables if you like but if they are organic and the skins look good, just give them a good scrub. Don't skimp on the oil. It gives the vegetables a crisp coating.

http://vegfamily.com/roasted-root-vegetables/

Cathe Olson

Author: Cathe Olson

Cathe Olson is the author of the new nondairy ice cream cookbook: Lick It! Cream Dreamy Vegan Ice Cream Your Mouth Will Love, as well as Simply Natural Baby Food and The Vegetarian Mother’s Cookbook. Visit Cathe’s blog at http://catheolson.blogspot.com.

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