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Roasted Root Vegetables

Roasted Root Vegetables

Ingredients for Roasted Root Vegetables :
1 delicata squash, washed, seeded and cut into half-inch slices
10 brussel sprouts, washed, sliced in half
2 medium carrots, washed, peeled, cut in half and then in 1 inch chunks
1 medium sweet white onion, cut into 1 inch pieces
1 red pepper, washed, seeded and cut up into 1 inch pieces
10-15 small stew potatoes, washed and quartered
1/2 cup Arbequina Extra Virgin Olive Oil or whatever Extra Virgin Olive Oil you have (some selections provided)
from Evergreen Olive Oil Co. you may also use any flavored extra virgin olive oil that you like.
1-2 tbsp (your choice) of fresh herbs, chopped fine with a knife. i.e.. sage, rosemary, oregano, thyme
1 tbsp sea salt
Products You Will Need:
Arbequina Extra Virgin Olive Oil
Arbosana Chile Extra Virgin Olive Oil

Cooking Instructions:
Preheat your oven to 425 degrees F. Wash and cut up all of your vegetables, anything can be added to this recipe that you like so don't feel restricted to the choices above. Add the vegetables to a large cookie sheet or large sheet cake pan lined with parchment paper. Drizzle the extra virgin olive oil over the vegetables being generous.
If you need more then add more. Sprinkle your herbs over the vegetables and the sea salt, more or less for taste. Toss on cookie sheet with hands. Then place in oven for 20 min., turn with spatula and then 10-20 min. more until fork tender or roasted to your liking.

Cooking and Prep Time: 40 minutes to an hour.
Servings: Makes 4-6 servings

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