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Roasted Vegetables   

5 servings

I am not a vegetarian because I love animals. I am a vegetarian because I hate plants. --- A. Whitney Brown

  • 2 medium potatoes
  • 1 large sweet potato
  • 2 large carrots
  • 1 large red onion
  • 1 red and/or green Bell pepper
  • 1 medium turnip
  •    cauliflower, broccoli, etc.
  •    salt and pepper, to taste
  • 2-3 Tablespoons olive oil
  • 1 Tablespoon chopped fresh rosemary
        or 1 tsp dried

Preheat the oven to 400°.

Peel all of the potatoes. (For the following cuttings, I find using an 8mm or 6mm Cuisinart blade the easiest) Cut all the vegetables into 2-inch pieces.

( May also use squash, mushrooms, parsnips, asparagus, brussel sprouts - check out what you have in the crisper.)

Mix the olive oil in the cut-up vegetables and coat all.

Spray a non-stick roasting pan (or other type of high sided pan); dump in the coated veggies and cook in a 400 degree oven for 20 minutes. Stir and cook another 20 minutes.

Now stir in the chopped Rosemary and cook final 20 minutes (60 minutes in all).

Serve with cooked Basmati Rice or couscous.

 

Bon appetit!

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