Roasted Root Vegetables

This recipe and technique is from Ina Garten. We serve roasted vegetables with a lot of our meals. Celeste says that we should have three things on a plate: protein, vegetable, and carb. Usually our vegetable is roasted like this. We change up the kind of vegetable, but prepare it like this

Ingredients

Approximately equal amounts of potato, carrot, Brussels sprouts, sweet potato, onion, and parsnips (parsnips are really good in this mix

Process

The recipe is simple.

Heat an oven to 400°F.

While the oven heats, you clean up and cut the vegetables into bite size chunks

Place on a baking sheet

Coat the vegetables with olive oil

Season with salt and pepper.

Roast on a baking sheet for about 40 minutes, or until the carrots and parsnips soften to your taste

That’s it.