| ROASTED FALL ROOT VEGETABLES |
|
|
|
Makes 4 to 6 servings1/2 pound potatoes 1/2 pound sweet potatoes 1/2 pound carrots 1/2 pound beets 1 cup chopped onions 3-4 cloves minced garlic 4 tablespoons Crisco Pure Canola Oil 1/2 teaspoon dried thyme Salt and pepper to taste Heat the oven to 350ºF. Peel and cut the potatoes, sweet potatoes, carrots, and beets into 1/2-inch cubes. Place them in a large bowl and add the remaining ingredients; add salt and pepper to taste. Toss to mix well. Place the mixture on a large baking sheet and roast for about 25-30 minutes, until the vegetables can be easily pierced with a fork. Note: Any variety of root vegetables such as turnips, parsnips, rutabagas, potatoes, carrots, sweet potatoes, yams, or beets can be used in any combination. Use more or less as you like. Enjoy! |
