40 minutes
I love to roast vegetables because it is so simple, requires very little attention, and always
dramatically heightens the flavors of the vegetables. Root vegetables always get sweeter
with roasting.
1 large onion, thinly sliced
2 large potatoes, cut into 2" pieces
3 1/2 pounds sweet potatoes, cut into 2" pieces
(about 4 large sweet potatoes)
2 large carrots, cut into 1" pieces
5 garlic cloves, crushed
1 1/2 teaspoons olive oil
2 tablespoons dried dill weed
1 teaspoon sea salt
Makes 8 servings.
Toss cut vegetables, oil, dill, and salt in a bowl.
Put parchment paper down on a baking sheet (if you don't have parchment paper, you can oil your baking
sheet).
The vegetables can even stick a little to a non-stick baking sheet which messes up the vegetables, so I
greatly prefer parchment paper because it always makes for very easy removal.
Transfer vegetables to the baking sheet and roast in a 450 degree F (230 degree C) oven (no need to
preheat oven) for about 50 minutes, or until the vegetables are not hard, and have browned. During the
last 30 minutes of roasting, toss vegetables every 10 minutes to ensure they do not burn on any one side.
VARIATIONS:
- Add sliced celery (during the last 30 minutes of roasting) for a crunch.
- Use different types of herbs or spices in place of dill weed (such as rosemary, basil, or garam masala for
an Indian flavor).
Per serving: 229 Calories; 1g Fat (6% calories from fat); 4g Protein; 51g Carbohydrate; 0mg Cholesterol; 265mg
Sodium
I love to roast vegetables because it is so simple, requires very little attention, and always
dramatically heightens the flavors of the vegetables. Root vegetables always get sweeter
with roasting.
1 large onion, thinly sliced
2 large potatoes, cut into 2" pieces
3 1/2 pounds sweet potatoes, cut into 2" pieces
(about 4 large sweet potatoes)
2 large carrots, cut into 1" pieces
5 garlic cloves, crushed
1 1/2 teaspoons olive oil
2 tablespoons dried dill weed
1 teaspoon sea salt
Makes 8 servings.
Toss cut vegetables, oil, dill, and salt in a bowl.
Put parchment paper down on a baking sheet (if you don't have parchment paper, you can oil your baking
sheet).
The vegetables can even stick a little to a non-stick baking sheet which messes up the vegetables, so I
greatly prefer parchment paper because it always makes for very easy removal.
Transfer vegetables to the baking sheet and roast in a 450 degree F (230 degree C) oven (no need to
preheat oven) for about 50 minutes, or until the vegetables are not hard, and have browned. During the
last 30 minutes of roasting, toss vegetables every 10 minutes to ensure they do not burn on any one side.
VARIATIONS:
- Add sliced celery (during the last 30 minutes of roasting) for a crunch.
- Use different types of herbs or spices in place of dill weed (such as rosemary, basil, or garam masala for
an Indian flavor).
Per serving: 229 Calories; 1g Fat (6% calories from fat); 4g Protein; 51g Carbohydrate; 0mg Cholesterol; 265mg
Sodium
