Roasted Fall Vegetables
Description
Don't boil away all of those nutrients in your veggies. Roasting them preserves the nutrients and makes them so much more delicious!
Ingredients
⅓ c. olive oil
4 medium carrots, cut into 1 inch thick pieces
1½ c. brussel sprouts, halved
4 c. red potatoes, cut into 1½ inch thick pieces
1 c. sweet potatoes, cut into 1½ inch thick pieces
2 t. freshly ground black pepper
1 t. sea salt
1 t. dried oregano
1 t. dried thyme
1 t. dried basil
1 medium onion, cut into 1 inch pieces, optional
Directions
Sign In / Sign Up
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Continue with Email
Preheat oven to 400 degrees. Lightly spray 2 baking sheets with non-stick cooking spray.
Evenly divide chopped vegetables onto 2 baking sheets; drizzle with olive oil.
Sprinkle vegetables with salt, pepper, and dried herbs; gently toss to coat.
Spread vegetables into an even layer on baking sheets; bake 45-50 minutes, flipping halfway through cooking time.