I love roasted vegetables. Roasting caramelizes the natural sugars that are in certain vegetables. Roasting can also bring out a nutty quality in vegetables like broccoli and brussel sprouts. I’ve roasted just about any and all vegetables that I can get my hands on and I love them all!
Roasting vegetables is extremely simple. Once you’ve roasted the vegetables of your choice you can eat them as a side, or keep them in your refrigerator to use in other tasty recipes though out the week.
Roasted Root Vegetables
1 large Sweet Potato
4 Beets (small-medium in size)
6 Red Skinned Potatoes
2 tablespoons Olive Oil
salt and pepper
Preheat oven to 400 degrees
Peel carrots, beets and sweet potato and cut into 1/2 inch chunks add to a large bowl. Wash red skinned potatoes and cut in to 1/2 inch chunks add to bowl with other vegetables. Toss with olive oil; add salt and pepper to your taste. Spread vegetables out on two baking sheets bake in a preheated 400 degree oven for 30 minutes.
Options: Add any root vegetable that you love, turnips, and parsnips, would work great in this roast vegi party!
There are many recipes that roasted root vegetables can be used in, stay tuned I will be sharing a few of them in the weeks to come!
I love sharing a table with you! Sheila