wholeliving

Roasted Vegetables

This recipe was created with flexibility in mind, and is a great way to use up leftover ingredients. Adjust the quantity of the ingredients depending on what you have, the flavors you like, and the number you're serving.
Body+Soul, January/February 2010
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Ingredients

  • Cubed hard vegetables (carrots, parsnips, potatoes, beets, winter squash, sweet potatoes)
  • Olive oil
  • Herbs (rosemary or thyme)
  • Salt and pepper

Directions

  1. Toss cubed hard vegetables (carrots,
    parsnips, potatoes, beets, winter squash, sweet
    potatoes) with olive oil and some herbs
    (rosemary or thyme). Drizzle with olive oil and
    season with salt and pepper. Roast for 1 hour,
    stirring once or twice for even cooking.

Recipe Reviews

Reviews (4)

  • lindaleeofnevadapalms 13 Nov, 2010

    You can roast these vegies at 350 degrees for 45 minutes to one hour. When I make it at my house, I can never make enough! I usually add onions to the mixture too

  • rarrie 10 Sep, 2010

    "What's the oven temp?" was my question too.

  • leap2live 10 Jul, 2010

    I was going to ask the same question. This recipe seems quite vague, as some 'hard' vegetables roast more quickly than others.

  • twinkienyc 20 Feb, 2010

    what oven temp?