Roasted Vegetables

Roasted Vegetables

1 sweet potato, peeled
2 large potatoes, peeled
3 large beets, peeled
4 large carrots, peeled
2 leeks, trimmed and sliced into 1 inch pieces
1 large sweet onion, chopped
5-6 cloves garlic, chopped
1/4 – 1/2 cup extra-virgin olive oil
Sea salt and pepper

Preheat oven to 375°F. Cut vegetables into ¾ inch chunks. In a large mixing bowl, toss vegetables with garlic, salt, pepper and olive oil. Spread single layer onto a baking sheet. Bake for 40-50 minutes, or until cooked through and lightly browned.

*You can add fresh herbs as well. Basil, rosemary and thyme are all good choices
Copyright © 2007
By Tiffany Perez
Tiffany’s Table L.L.C.
All Rights Reserved.