Roasted Vegetables

One of my favorite ways to cook root vegetables is to roast them.  For dinner last night I did just that with carrots, turnips, parsnips and also added in some brussel sprouts, because I love them roasted too.  This is such a simple and delicious way to prepare them.  (Also great with butternut squash!)

What you need:
Vegetables (sturdy ones like those listed above)
Olive Oil
Garlic Salt
Black Pepper
Dried Rosemary

Directions:
1. Preheat oven to 400 degrees.  Cover large baking sheet in foil.
2. Clean and cut veggies into 1/2 inch cubes (trim brussel sprouts and cut in half).

3. Put in a large bowl with a lid or a gallon-sized zipper bag.

4. Add oil and seasonings and shake to coat.  Vegetables should be evenly coated in everything, if not, adjust amounts.  (Sorry, I have never measured here, just added seasonings until it looked even.)
5. Spread vegetables out on baking sheet in a single layer.

6. Roast in oven 30-45 minutes or until tender (I like the outside edges to be blackened), stir every 15 minutes to prevent sticking and to encourage even roasting.

Full Recipe:

What you need:
Vegetables (sturdy ones like those listed above)
Olive Oil
Garlic Salt
Black Pepper
Dried Rosemary

Directions:
1. Preheat oven to 400 degrees.  Cover large baking sheet in foil.
2. Clean and cut veggies into 1/2 inch cubes (trim brussel sprouts and cut in half).
3. Put in a large bowl with a lid or a gallon-sized zipper bag.
4. Add oil and seasonings and shake to coat.  Vegetables should be evenly coated in everything, if not, adjust amounts.  (Sorry, I have never measured here, just added seasonings until it looked even.)
5. Spread vegetables out on baking sheet in a single layer.
6. Roast in oven 30-45 minutes or until tender (I like the outside edges to be blackened), stir every 15 minutes to prevent sticking and to encourage even roasting.