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Roasted Root Vegetables

October 22, 2009

Can you believe this is my first time making roasted root vegetables? This is the perfect side dish to any Thanksgiving meal. Most Thanksgiving side dishes are heavy and caloric, but you can count on this dish to make you feel good afterward. Splurge on a couple dishes, but fill up on the lighter plates. Tons of colorful veggies roasted in olive oil, sea salt and pepper complement any meal. The best part is that you can use any mix of vegetables you have on hand, it will turn out delicious guaranteed. This is an easy way to get your veggies in for the day; the vegetables caramelizes in the oven and the sweet potato and fingerling potato becomes crisp on the outside. Here’s the perfect dish to make for the holidays that everyone will love.

Roasted Root Vegetables

Makes 8 servings

Ingredients

  • Nonstick vegetable oil spray
  • 1 pound red-skinned potatoes, unpeeled, scrubbed, cut into 1-inch pieces
  • 2 large sweet potatoes
  • 1 cup cherry tomatoes
  • 1 yellow squash
  • 1 pound carrots, peeled, cut into 1-inch pieces
  • 2 onions, cut into 1-inch pieces
  • 2 tablespoons oregano
  • Salt and pepper
  • Olive oil

Directions

Preheat the oven to 400 degrees F.

Put all the vegetables in a large baking dish. Season well with salt and black pepper, drizzle generously with olive oil, and toss them with your hands to coat them evenly.

Put the baking dish in the preheated oven and cook, stirring the vegetables occasionally, until they are tender and golden brown, about 45 minutes. Serve the vegetables from their baking dish or transfer them to a platter to accompany a roasted main course.

rootveggie11

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