During the winter, roasting vegetables is a win-win for our family. Root vegetables such as carrots, turnips, parsnips, and potatoes are pretty cheap in the grocery store. Even better, roasting these root vegetables reveals a sweetness that will delight your tastebuds. So, go ahead! Indulge in some of nature’s bounty, and roast some vegetables tonight! What is your favorite combination of roasted vegetables?
Roasted Vegetables
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Ingredients
- 6 carrots, cleaned and peeled (figure one per person, they are so sweet when roasted)
- 6 red potatoes, washed and quartered
- EVOO (extra-virgin olive oil)
- 1/2 teaspoon salt
- Sprinkle of Salt-free Mural of Flavor (or try a Mrs. Dash product)
Line a large jelly roll pan with non-stick aluminum foil (or simply spray a non-stick spray on the pan). Toss the vegetables with EVOO and then lay out on the jelly roll pan. Sprinkle with a little salt and herbs.
Preheat oven to 450 degrees F. Bake roasted vegetables for 30 minutes. Test for doneness; if sharp knife slides through potato, they’re done. Serve and enjoy!
