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Cut vegetables into 1" chunks. Toss with olive oil, salt, pepper, and herbs to taste. Bake at 400 for 25-35 minutes or until tender. Note: other vegetables could also be used such as broccoli, eggplant, onion, garlic, turnip, rutabega, etc.
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- 1 Comment
1-2 sweet potatoes
1-2 potatoes
5-7 carrots
5-7 parsnips
1/4 cup olive oil
salt and pepper
italian herbs (optional)
Cut vegetables into 1" chunks. Toss with olive oil, salt, pepper, and herbs to taste. Bake at 400 for 25-35 minutes or until tender.
1-2 sweet potatoes
1-2 potatoes
5-7 carrots
5-7 parsnips
1/4 cup olive oil
salt and pepper
italian herbs (optional)
Additional Info
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Source:
Intolerant Offspring Original
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Published in
Sides/Salads
Tagged under
- [Milk-Free]
- [Soy-Free]
- [Egg-Free]
- [Peanut-Free]
- [Treenut-Free]
- [Wheat-Free]
- [Fish-Free]
- [Shellfish-Free]
1 Comment
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Comment Link
Sunday, 04 March 2012 21:29
posted by
Michelle
This recipe is just a basic outline for what you can roast. This is a staple on a limited diet.
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