- Peel and dice assorted vegetables of your selection in bite sized (ANY will do... this Thanksgiving I used onion, butternut squash, carrot, turnip, idaho & sweet potatoes)
- Coat in 3 tablespoons olive oil & season with salt, pepper, and parsley (I place all diced veggies in plastic tupperware to shake coat and store in fridge until ready to roast)
- Spread evently on pan and bake at 350deg for 30 min (broil at 3 min to create browning edges)
OTHER IDEAS
- SPICES (cilantro, season all salt, fajita seasoning)
- VINGARETTES add 1/2 cup after roasting to add extra flavor (Whisk together olive oil/apple cider vinegar/maple syrup for a simple combination)
- NUTS & FRUIT (walnuts, pecans, cranberries, or diced apple)
- INTERESTING VEGETABLES (kohlrabi, zucchini, celery, kale)
- BASIC (next time I'll make a pan of just potatoes for those who like keeping it simple)
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