Oven Roasted Root Veggies
These oven roasted root veggies are such a big hit in our house~ I hope your family enjoys this simple healthy dish!!
As with a lot of the foods I prepare - I try to use whats in season and what I happen to have. So remember if you are missing a item or don't like it leave it out. My family eats most of the items in this recipe when I prepare like them like this! I made this with leeks and we were fighting for them!! They tasted like onion rings!! Remember use more or less of what you like- these amounts are just guides.
-5-6 red bliss roughly peeled (or any potato you have)
-3 sweet potatoes roughly peeled
-2 leeks or shallots
-1 beat (peeled)
-3 small carrots peeled (sliced in half long ways)
-3 Tablespoons of Grapeseed oil
-Sea salt
-Cracked black pepper corns (place pepper corns on a cutting board- press firmly down with a small fry pan to crack it open)
Pre-heat oven to 425 degree's- peel and chop all the root veggies into small to medium pieces and toss the salt, cracked pepper and olive oil. Spread evenly onto a cookie sheet careful not to overlap so they cook evenly. Roast veggies until desired crispness and inside will be tender. Serve with the protein of choice or a big salad!