Monday, October 3, 2011

Roasted Root Vegetables

One of my favorites this time of year!




Serves 4-6
ingredients: (option: substitute any of your favorite root veggies...parsnips, turnips...)
2 sweet potatoes, cut into 1" cubes
2 red potatoes, cut into 1" cubes
2-3 beets , cut into 1" cubes
1-2 carrots, chopped
1 handful cherry tomatoes
1 onion, sliced
1 t. rosemary
1 t. basil
1 T olive oil
salt and pepper to taste

directions:
Preheat oven to 400 degrees.
Mix all ingredients together in a big bowl, then spread over two cookie sheets. Roast for about 40 minutes till desired tenderness.
Enjoy with a fresh salad, baked chicken or your favorite fall soup.

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