Roasted vegetables are super tasty and easy to make. They not only add nutrition to any meal but also loads of color to your plate. There really isn’t a right or wrong way to make this delicious side. Use whatever vegetables you prefer and have fun with it!
Ingredients:
3 tbsp of EVOO ( extra virgin olive oil)
2 tbsp fresh chopped herbs ( thyme, oregano or rosemary)
2 medium sweet potatoes, cut into two-inch cubes
1/2 lb carrots, peeled and cut into 3/4 inch rounds
1/2 lb parsnips, peeled and cut into 3/4 inch rounds
1 red onion, peeled and cut into 1/2 wedges
1 tsp kosher salt
1/2 tsp ground pepper
* Please note that this dish can also be made using Brussel sprouts, broccoli or beets (red or golden)
METHOD:
Preheat oven to 425 degrees. Mix oil and chopped herbs in a large bowl. Add sweet potatoes, carrots, parsnips, onions and salt and pepper until vegetables are coated with oil. Evenly spread vegetables on a baking sheet in one layer so they roast as opposed to steaming. Stir vegetables halfway through the roasting process to ensure they are fully cooked
ROAST
Roast veggies until tender, 40-50 minutes. Remove sheet from oven and let stand for 5-10 minutes before serving.
