Makes vegetables to serve as a side for about four people
| Amount (imperial) | Ingredients | Amount (metric) |
| 4 1 4 1 1 1-2 tsp 1 tsp ¼ tsp Dash 1 tbsp |
Carrots, peeled and cut in large chunks (cut on a diagonal is best) Small turnip or ½ large, peeled and cut in large chunks (cut on a diagonal is best) Medium potatoes, scrubbed and cut in large chunks Parsnip, peeled and cut in large chunks (cut on a diagonal is best) Medium onion, peeled and halved then each half can be cut into quarters Garlic (powder or fresh), to taste Dried rosemary Dried thyme Pepper, to taste Oil (canola or olive) |
4 1 4 1 1 5-10 mL 5 mL 1.25 mL Dash 15 mL |
Directions:
- Preheat the oven to 400 degrees F.
- Put all vegetables (pieces should be all around the same size), spices and herbs in a large baking dish, drizzle with oil, and toss them with your hands to coat them evenly.
- Put the baking dish in the preheated oven (or pour out onto a parchment paper lined baking sheet) and cook, stirring the vegetables occasionally, until they are tender and golden brown, about 45 minutes.
Try roasting any other vegetables you enjoy. Beet, Brussels sprouts or sweet potato work well.