Roasted Root Vegetables

Roasted Root Vegetables

I promise to get back to the Artisan bread! But, today I’m taking a break from that recipe to introduce a good side-dish recipe my mom recently fixed. It is super easy and absolutely delicious.

Assorted Root Vegetables (these are often seasonal and vary in availability by where in the USA you happen to live):
– Beets
– Parsnips
– Carrots
– Rutabagas
– Garlic Cloves
– Potatoes/Sweet Potatoes
– Onions
Olive Oil
Salt & Pepper to taste

Line a baking sheet with aluminum foil. Use the foil to “divide” the pan into 1 larger and 1 smaller side by making a “wall” with the foil. Spray with cooking spray.

Cut chosen root vegetables in 1 inch cubes. Place beets on the smaller side of the pan (so that their color will not bleed into the other vegetables) and other vegetables mixed together on the other side.

Spray vegetables lightly with olive oil and then sprinkle with salt and pepper to taste. Toss vegetables.

Bake at 400 degrees for about 30-45 minutes, depending on the type and size of your vegetables, until fork tender.