Roasted Root Vegetables
Roasted Root Vegetables
I like to have roasted vegetables on hand in the fridge. I use them cold on salads, in scrambled eggs or as a quick side dish. Using the toaster oven to heat them up.
Ingredients:
- Parsnips
- Potatoes
- Brussels Sprouts
- Carrots
- Onions
- Olive oil
- s.a.l.t. sisters Tuscan Farmhouse, s.a.l.t. sisters Mojo Seasoning, or s.a.l.t sisters Key West Rub & Seasoning
Directions:
- Preheat the oven to 375-400 degrees F.
- Cut all vegetables into similar-sized pieces. Place them on a large baking sheet.
- Drizzle the vegetables with olive oil. Season generously your choice of s.a.l.t. sisters seasoning.
- Roast the vegetables in the preheated oven until they are golden brown and tender, stirring once or twice during cooking, about 30-45 minutes depending on the size of the pieces.
- Remove from the oven and serve hot as a delicious side dish.
Enjoy your flavorful and nutritious roasted root vegetables!