Recipes
Roast Vegetables |
About this recipe
Here’s something everyone should know. Roasted vegetables go great with any Sunday supper, and they’re a perfect way to get orange veggies into your diet. Plus they’re easy to make, lazybones!
Instructions
Properly peel and cut up some combination of the following:
- carrots,
- sweet potatoes,
- real potatoes,
- butternut squash (peeled) or acorn squash with the peel left on,
- turnips,
- onions.
Toss with olive oil and a tiny bit of water. Season with salt, pepper, chopped fresh garlic or garlic salt, and rosemary.
Bake on cookie sheets at 425°F for approx. 1 hour, mixing halfway through.
Notes
- The trick is the high heat.
- Lots of people make a quick version with just carrots and potatoes.
- You could also add yams, but don’t bother experimenting with Brussels sprouts or broccoli—they’re not orange.
-
Try baby potatoes by themselves using only oil, salt, pepper, rosemary or oregano, and a tiny bit of water from washing.
