Name: Roasted Vegetables
Total time: 1 min
Ingredients: 2 to 3 pounds root or dense vegetable, peeled if you like and cut into 1-inch chunks or wedges (carrots, beets, potatoes, sweet potatoes, turnips, radishes, rutabaga, winter squashes); Oil (olive, coconut or grapeseed); Salt and pepper; Fried eggs and/or plain yogurt; Fresh herbs, torn or chopped

The key to roasting all kinds of vegetables is to know the right temperature for cooking them. Dense, low-moisture vegetables (like the roots and squashes in this recipe) need lower heat and more time in the oven than vegetables with more moisture, like eggplant or zucchini. Then simply toss your vegetables with oil and season with salt and pepper before roasting. Top your roasted vegetable with a couple of fried eggs or a dollop of yogurt, or both, and you have a meal.

Roasted Vegetables

Oil (olive, coconut or grapeseed)

Salt and pepper

eggs yogurt

Fresh herbs, torn or chopped

Heat oven to 425 degrees. Toss vegetables with oil, salt, and pepper. Roast, 30 minutes to an hour, stirring at least once or twice during roasting for even cooking and browning.

Serve with fried eggs and/or yogurt, ground black pepper and plenty of torn herbs on top.

Roasted Vegetables

Total: 1 hours

Servings: 5

Cost: $0.84 /serving

Author : Melissa Clark

Ingredients

Instructions

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