Hearty Roasted Veggies

roast veg

We kick off the first recipe of the year with an awesome, easy, comfort-foodie recipe.  This recipe is a classic, and I’ve been making it for my family for years.  This is a great way to get a healthy dose of a variety of vegetables at mealtime.  They are even great the next day!

Hearty Roasted Vegetables

2 carrots, peeled and chopped into bite sized pieces

2-3 parsnips, peeled and chopped into bite sized pieces

1 bell pepper (red, yellow or orange), chopped

1/2 rutabaga, peeled and chopped into bite sized pieces

2 handfuls of brussel sprouts, cut in half (not shown in this picture, but I usually add them… didn’t have them in my fridge the day I made this batch :D)

1 sweet potato or regular potato, peeled and chopped into bite sized pieces

1 cup butternut squash, peeled and chopped into bite sized pieces (again, not shown in this picture, but this is a great ingredient to add to this recipe for all you squash lovers out there!)

1 red onion, peeled and chopped into large pieces

Olive Oil

1 tsp dried powdered sage

1 tsp dried rosemary

1 tsp sea salt

Preparation:

Preheat oven to 450 F.

Toss all ingredients together into a bowl with a drizzle of oil to coat lightly and the dried herbs and sea salt.  Transfer to a roasting pan or baking dish.

Roast for 30-45 minutes.  Stir every 15 minutes to ensure even cooking and prevent vegetables from sticking to the pan.  Everyone’s oven is different… so you’ll know the veggies are ready when they are tender and golden.

Heartwarming health food… a great addition to a wintery meal.

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