Recipe: Roasted Vegetables

Roast Vegetables

Ingredients:
Carrots
Pumpkin
Squash
Tomatoes
Beets

Seasoning:
Sea Salt
Fresh Grounded Pepper
Olive Oil

Methods:

1. Preheat oven at 350F
2. Clean, padded dry and cut all vegetables
3. Add generous sea salt and freshly grounded pepper to the vegetables in a large mixing bowl
4. Toss the vegetables for even coating and don't worry about the salt and pepper falling into the bottom of the bowl
5. Drizzle light coat of olive oil into the bowl and mix well
6. Lightly brush a thin layer of oil onto the baking sheet and add all vegetables onto it evenly with room to good hot air circulation
7. Roasted in oven for approximately 30 minutes for golden color
8. Flip the vegetable on the other side and rotate the sheets to roast for another 10 minutes or until it is done to your liking

Tips:

-Do not overcoat the olive oil onto the vegetables.  A thin oil coating will do the job.  Otherwise, it will be too oily to eat and it may be smoky when roasting.

-Each vegetable required different time to be cook.  Check 30 minutes for doneness.

-Beets

• Trim the top off and keep about 1" on the stem on.
• Required longer time to cook through.  If a toothpick easily pokes through, it is ready to pull out from the oven.
• Put cooked beets into a paper or plastic bag when it is still hot. The steam and condensation will loosen the skin for easy peel off.
• Peel and cut into bite-size to enjoy.
• Beeturia - It is normal to have red/pink color urine or stool after eating beets.
• Fresh beets beat the hell of the canned beets.  They are really tasty and good for our body in moderation.