Roasted Root Veggies
So easy and so delicious, this will become a instant favorite.
Any root vegetable (sweet potatoes, potatoes, beets, parsnips, carrots, onions, etc
Squashes, Brussel sprouts, asparagus, etc
Olive oil
Salt and pepper
Peel and cut into bites sized pieces, toss in olive oil to coat lightly, sprinkle with salt and pepper.
Roast at 350 degrees until lightly brown and tender. Time varies by the density of the vegetable.
Root vegetables take longer than green vegetables.