Friday, January 27, 2012

Roasted Root Vegetables

Before roasting...

Served with Savory Pot Roast
Roasted Root Vegetables:

*3 potatoes
*3 medium carrots
*1 large turnip
*1 onion
*3 Tablespoons olive oil
*1 teaspoon salt

Preheat oven to 400 degrees.  Chop vegetables into small pieces (nickel and quarter size).  Toss with the olive oil.  Place into roasting pan and season with salt.  Bake for 45 minutes or until vegetables are easily pierced with a fork.

Other items you can add:  turnips, sweet potatoes and any other root vegetable.  This dish even works well on the grill in grill packets.

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