Recipe: Roasted Vegetables
Roast Vegetables Ingredients: Carrots Pumpkin Squash Tomatoes Beets Seasoning: Sea Salt Fresh Grounded Pepper Olive Oil Methods: Preheat oven at 350F Clean, padded dry and cut all vegetables Add generous sea salt and freshly grounded pepper to the vegetables in a large mixing bowl Toss the vegetables for even coating and don't worry about the salt and pepper falling into the bottom of the bowl Drizzle light coat of olive oil into the bowl and mix well 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 Roasted in oven for approximately 30 minutes for golden color 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 req