Thursday, March 5, 2009

Roasted Vegetables

Zucchini
Sweet Potatoes
Red Onions
Carrots
Parsnips
Red Peppers
Any other vegetables you like
-----------------------------------------------
Peel and wash appropriately. Cut into 3/8" slices and combine in a large bowl. Drizzle in Extra Virgin Olive Oil and add minced garlic and a little fresh rosemary or dried. Toss the vegetables and then add unrefined sea salt and coarse ground pepper. Once you add the salt, the mixture needs to be roasted immediately or it will start to get wet. Bake loosely spaced on large baking sheet at 425 degrees for 30 -35 minutes.
These vegetables are delicious served with pork especially. They refrigerate well and can be reheated best in a convection oven.

2 comments:

  1. Hi Judy, This is such a great site. Good for you!!

    Bari

    ReplyDelete
  2. Bari, you are my first comment. Wow, Thanks.

    ReplyDelete