Roasted Root Vegetables

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Winter is root vegetable season! This recipe is super simple.


Ingredients
Root veggies (any you have!)
Olive oil
Salt
Spices - I like to use garlic powder, thyme,
basil, paprika, rosemary, and black pepper.
Cube all vegetables into half inch cubes. If they’re smaller they’ll cook faster.
Preheat the oven to 400-425 degrees. Pan exposure and heat causes
caramelization which makes the vegetables taste sweeter, so make sure to
have a hot oven and to spread the vegetables evenly over the pan. Toss the
cubed vegetables into a bowl, and drizzle olive oil over them. Add the salt and
whatever spices you’re using. Chives and thyme go especially well with beets.
You can also through some chopped leeks on top. Mix and spread evenly
across the pan. Roast for 20-30 minutes, until soft when poked with a fork.





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