December 7, 2011

Winter Vegetable Medley

 I've been on a veggie-roasting kick lately.  This recipe is so easy and yummy!
Roasted Winter Veggies
1 large sweet potato
2 red poatoes
4 large carrots, peeled
2 Yukon potatoes
1 small sweet onion
2 Tbs. olive oil
2 Tbs. herb medley*
1 Tbs. sea salt

Cut all veggies into 1 inch cubes.  Pour olive oil, veggies, and herbs into a gallon size zip-lock bag.  Shake to cover.  Empty bag onto a large cookie sheet (with raised edges).  Sprinkle with sea salt.
Broil on Low for 10-15 min, until veggies are fork-tender.

*I like a "Herbs de Provence" medley which includes basil, lavender, rosemary, marjoram, etc.  I think an Italian Herb medley would be great, too.
** You can use a package of dry Ranch dressing, but I like this recipe just as much because it's less $$ and less sodium.  :)


kimberly said...

I love to roast veggies!! Great advise too on placing them on a cookie sheet with raised edges...unless you want an oven fire...not that I'm speaking from experience or anything....;-)

Bugs and Sunshine said...

Oh girl, I'm on this recipe like white on rice!

My son just came out and said, "OH! It's a shish-ka-bob!" Silly boy!

Barefoot contessa serves roasted veggies the first night and then adds a little chicken stock and purees them into soup the next day served with hot crusty bread.


Kellie said...

Roasted veggies are so good. :) I haven't done those in a while... may need to do that soon!

Karen said...

YUM! and healthy, too!