Roasted Vegetables

Roasted Vegetables

6 Cups of Red Potatoes & Other Vegetables like Parsnip, Carrot, Squash, Roasted Bell Peppers cut into 1″.
1/4 Cup of Olive Oil (Extra Virgin)
Sea Salt & Fresh Ground Black Pepper

Preheat oven to 425°F. Line a baking sheet with parchment paper (not necessary but helps stop burning and helps cleanup). Put vegetable chucks on pan, sprinkle with olive oil, and toss. Roast until tender; about 10 to 15 minutes. Insert fork or sharp knife to test for doneness. Add salt and pepper.

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