Tuesday, January 10, 2012

Roasted Veggies Recipe

Roasting your vegetables in the winter is a great way to get in your vitamins and minerals while still enjoying a hearty, warm, comforting meal.  You can roast almost any veggie, but here is my favorite combo!

2 sweet potatoes
1 onion
2 cloves garlic
2 carrots
2 beets
½ winter squash
2 potatoes
2 turnips

Chop all into similar size pieces.  I usually cube everything into 1 to 2 inch chunks.  Toss all in a large bowl with 1-2 Tablespoons olive oil, sea salt and pepper to taste.  Arrange on a cookie sheet and bake at 400 degrees for about 35-45 minutes.  Stir half way through.  Cooking time will vary depending on how big your cubes are, so check it regularly, and cook longer if needed.