Saturday, September 15, 2012

Roasted Garden Veggies

Roasted Beets and Veggies

4 TBSP Olive Oil
2 large red potatoes
4 beets
2 carrots
1 large shallot
1/3 cup each fresh basil, chives rosemary
sea salt
fresh cracked black pepper

serves 4-6
Preheat your oven to 400 degrees
Quarter the red potatoes.  Peel and quarter the beets.  Peel and cut the carrots into bite sized pieces. Quarter the shallot.  Chop the fresh herbs.
Put the veggies and herbs in a large bowl and toss with olive oil, salt & pepper.
Line a roasting pan with foil lined parchment paper.
Transfer the vegetables to the roasting pan and cover with aluminum foil.
Roast for 45 minutes.
Stir and remove foil cover.
Roast an additional 15 minutes.
Serve warm.

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