Easy Oven Roasted Vegetables


1 pound bag whole carrots, peeled or scrubbed
2-3 whole parsnips, peeled
2 whole uncooked potatoes, peeled
1 small acorn squash, peeled
1 green bell pepper
1 red bell pepper
2 Tablespoons Sea Salt
2 Teaspoons fresh ground black pepper
2 Tablespoons finely chopped fresh parsley. 
Preheat oven to 425 degrees F.

Peel and cut the carrots diagonally into 1 inch thick slices.
Peel and cut the parsnips diagonally into 1 inch thick slices.
Peel and cut the potatoes into 1 inch cubes.
Peel, seed, and cut the squash into 1 inch cubes.
Remove the seeds and pulp from the red and green bell peppers. Cut into 1 inch thick pieces.
The vegetables will shrink during roasting so try to keep all of the vegetable pieces to a uniform size.
Place on 2-3 baking sheet pans. Drizzle olive oil over all vegetables.
Sprinkle salt and pepper over the vegetables.
Toss and coat well with a large spoon.
Roast for 20 minutes and check if fork tender. If not add another 10-20 minutes baking time.
Sprinkle with parsley.
Toss and serve warm.

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