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Roasted Root Vegetables
1. Pre-heat oven to 400 F.
2. Peel, chop and prepare all vegetables.
3. Lay vegetables out on a medium sized baking sheet.
4. In a bowl, mix together all ingredients for the dressing.
5. Drizzle the dressing on top of the vegetables & with your hands, gently massage and move vegetables around to make sure they have all been covered.
6. Bake for approximately 45 minutes, turning vegetables every 15 minutes.
By Val Ramsay
Stratusphere nuTRISHionist
Roasted Root Vegetables
Ingredients:
- 1 lb carrots, varied in color
- 1/4 lb parsnips
- 1.5 lb sweet potato
- 2 cup brussel sprouts
- 1 leek
Dressing:
- 1/3 cup olive oil
- 1 clove garlic, pressed
- 1 tbsp rosemary, dried
- 1 tsp salt
- 2 tbsp apple dider vinegar
- Pepper to taste
2. Peel, chop and prepare all vegetables.
3. Lay vegetables out on a medium sized baking sheet.
4. In a bowl, mix together all ingredients for the dressing.
5. Drizzle the dressing on top of the vegetables & with your hands, gently massage and move vegetables around to make sure they have all been covered.
6. Bake for approximately 45 minutes, turning vegetables every 15 minutes.
By Val Ramsay
Stratusphere nuTRISHionist