Nutrition. Education. Transformation.

Roasted Vegetables

October 25, 2010

 

Preheat oven to 425 degrees

 

Clean and cut into chunks:

 

Hard Vegetables

  • Potatoes (red or Yukon Gold) with skins on
  • Carrots
  • Beets (cut in half)
  • Sweet Potato or Yam
  • Parsnips
  • Rutabaga or Turnips
  • Broccoli
  • Cauliflower
  • Celery
  • Onion
  • Green Beans
  • Acorn Squash
  • Butternut Squash

 

Coat with olive oil and roast for 25 minutes and add:

 

Soft Vegetables

  • Zucchini
  • Tomatoes
  • Bell Peppers
  • Asparagus
  • Pearl Onion

 

Coat with olive oil and add to the hard vegetables already roasting. Roast for 20 more minutes and serve. Can be reheated for left-overs.

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