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    Roasted Vegetables


    Source of Recipe


    Jenn

    List of Ingredients




    6 cups 1-inch chunks small red potatoes and/or other vegetables
    (Parsnips, carrots, and squash work especially well.)
    ¼ cup pure olive oil
    Salt and pepper to taste

    Recipe



    Preheat oven to 425°F. Line a baking sheet with parchment paper (not
    necessary but helps stop burning and helps cleanup). Put vegetable
    chucks on pan, sprinkle with olive oil, and toss. Roast until tender;
    about 10 to 15 minutes. Insert fork or sharp knife to test for
    doneness. Add salt and pepper.
 

 

 

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