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. :)
4 comments:
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....;-)
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.
:)
Roasted veggies are so good. :) I haven't done those in a while... may need to do that soon!
YUM! and healthy, too!
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