Roasted Winter Veggies
"Root veggies roasted to bring out their natural sweetness."Serves 4-6 | Prep Time 10-15 minutes | Cook Time 45 minute bake time
Why I Love This Recipe
Direct heat through roasting or grilling veggies carmelizes them bringing out their natural sweetness. This cooking method is also healthier because their is minimal loss of vitamins. And they simply taste wonderful.
Ingredients You'll Need
Winter root veggies of your choice:
Wash and pat dry veggies. Cut potatoes in halves or quarters, depending on size. For roasting veggies, you want them to be uniform in size so they cook at the same rate. I do like to leave carrots whole because if they are thinner, they often do not take as long to cook.
Put into a large bowl, sprinkle with olive oil, freshly ground sea salt, freshly ground black pepper, and feel free to add fennel or garlic if you wish to add flavor. Put veggies on a parchment paper lined baking sheet, use 2 pans if necessary, do not crowd. Roast in an oven preheated to 425F. It will take 25-45 minutes depending on size of veggies. Turn them over about halfway through cooking. Serve immediately when done.