Sunday, December 13, 2009
Roasted Root Vegetables
Chop all of the veggies that you wish to roast in 1 inch pieces. To be honest, I am not to particular I just chop them up.
Step 2: Put the veggies,and chopped onion on a cookie sheet or a fancy roasting pan, whatever you have. For a full cookie sheet I put 2 T oil, and 2 T of fresh thyme. I sprinkle them with salt, and put them in the oven at 400 degrees. Stir them every 15-20 minutes. Take them out when they are golden on the edges. About 30-45 minutes. Watch them though, because depending on the size you cut them they might cook faster or slower.
Easy as pie and soooo good!!
Eat them just like this or use the leftovers in a salad, in a wrap, or over quinoa, use your imagination!!
2 Sweet Potatoes
2 Red Potatoes
4 T olive oil
4 T thyme
Salt, just sprinkle it over the whole pan
Chop up the veggies. Boil them in water, except for the onion, until almost fork tender ( you can almost easily stick your fork into them). Drain them, spread them on two cookies sheets. Divide the onion, olive oil, and thyme onto both pans. Sprinkle them with salt and roast in the oven at 400 for 30-45 minutes. Stirring every 20 minutes so they don't burn. Watch them so they don't burn, it might take longer or shorter depending on how big or little you cut your veggies. Enjoy!!