Roasted Root Veggies

by Katarina Conrad

I simply LOVE roasted veggies! Eating them hot out of the oven makes me want to weep! The nice thing about them you can eat them on their own or as a side dish or a leftover lunch. No matter how you serve them, they are always a hit among my family and friends.

Each time I have different combinations of vegetables, which is perfectly fine. I throw in a pan whatever I have, as long as I have a sweet potatoes, red pepper, onions and garlic, along with some fresh herbs like rosemary, I am happy. Everything else is a bonus!

Here is one of my favorite Roasted Veggie recipe:

Vegetables:

1 sweet potato (cubed) 10 small potatoes (sliced in half)

1 eggplant (1 in cubes) 1 red pepper 1 onion (cut in wedges) 1 head of garlic

Seasoning: 1/4 cup Avocado oil

1 tbsp of fresh rosemary Coarse salt, pepper and smoked paprika to taste

Cut up all the veggies, toss them in oil, herb and spices. Lay them down in a single layer in a roasting pan and bake them for 40-50 min on 400-425F or until brown.

Tip: 15 min before you take them out mix all veggies to coat in the juices and continue to roast them until golden brown.

Enjoy!