Thursday, March 31, 2011

Roasted Root Vegetables

Roasted Root Vegetables 


2 tablespoons olive oil
2 to 3 cloves garlic, minced
salt and pepper to taste
1 pound medium-sized potatoes
1 pound sweet potatoes
4 to 6 carrots
1/2 medium-sized red onion


Preheat oven to 400°. Peel vegetables and chop into 1-inch cubes, or bite size pieces for the carrots. In a medium bowl, toss chopped vegetables with olive oil and garlic. Drizzle in more oil if everything did not get coated. Spread vegetables in a single layer on a baking sheet and sprinkle liberally with salt and pepper. Place pan in the oven and roast for 40 minutes, stirring after the first 20 minutes. Serve immediately. Alter any ingredients to your taste. You can use this same olive oil + garlic + s & p method for any assortment of veggies, or try spicing things up by adding some red wine vinegar or fresh herbs to the mix too.
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