Thursday, April 19, 2012

Easy Roasted Root Vegetables

It just doesn't get any easier than this! Unless you are heating up leftovers. 
Clean. Chop. Zen out. Chop. Oil. Spice. Mix. Roast. Turn  Roast. Eat!

Chop whatever Organic root veggies you have, and place into big bowl. Beets, parsnips, carrots, yukon gold potatoes, yams, onions and celery. Drizzle 2 TBS olive oil.

Throw down some spice! I used rosemary, basil, parsley, garlic powder, salt, pepper, paprika, Penzey's 'Sunny Paris' and  'Mural of Flavor.' Toss well.

Spread out evenly on baking sheet.

Bake at 375 for 15 minutes, turn the veggies, and bake 15 minutes more.

They look so much yummier than french fries!
Serve as side, or even a main dish, as they are that delish!
Now wasn't that sooooo easy!?!!!


  1. I love roasting all kinds of veggies--Brussel sprouts, Brocolli, Caulifower, Asparagus. One of my fav ways to do carrots, and the ONLY way the hubby will eat them, is to roast them. I toss them in a bit of olive oil, maple syrup and chili powder to coat. They get an amzing sweet-spicy taste to them!

    I can't WAIT for farmer's markets and my garden to come in!

  2. Oh my Tamera! That maple syrup sounds so decadent! I can't wait for my CSA to start!