Tuesday, October 24, 2006

Roasted Veggies

Cut up red potatoes (or if you are lucky enough to have tiny ones wash and toss)
Chunk up some carrots
Red Peppers

Pre-heat oven to 425*.

Amounts determined by your family size. Toss with olive or coconut oil (about 2 - 3 T is what I use for a 9 x 13 pan).

Add salt and pepper if you'd like (I don't).

Bake for 35 - 45 minutes, until veggies are cooked through and the onions are carmalized.

I toss in a couple of handfuls of an Italian seasoning that Frontier Herbs makes (marjoram, thyme, sage, basil, oregano). Bake 5 minutes longer.

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