Roasted (Root) Vegetables
Time: 35 minutes
2-3 pounds root or dense vegetables, peeled if you like and cut into 1” chunks or wedges (carrots, beets, potatoes, sweet potatoes, turnips, radishes, winter squash)
Oil (olive, coconut, or grapeseed)
Salt and Pepper
Fried Egg and/or plain yogurt
Fresh herbs, torn or chopped
**** I add some of my hearty greens (kale, collards, chard) late in the roast to get some roasted greens and chips added to the mix
Heat oven to 425 degrees. Toss vegetables with oil, salt, and pepper, Roast, 30 minutes to an hour, stirring at least once or twice during roasting for even cooking and browning.
Add greens 7-15 minutes before the root vegetables have finished roasting
Serve with fried eggs and/or yogurt, ground black pepper and plenty of torn herbs on top.
Based off a recipe from cooking. Nytimes.com/recipes