ROASTED VEGETABLES
1 Zucchini
1 Sweet Potato
1 Red Onion
2 Med Carrots
1 Red Pepper
Fresh Rosemary very finely chopped (optional)
Pre-heat oven to 400 degrees with baking sheet in oven.
Cut vegetables in bite-size pieces; toss with olive oil, salt, and pepper. Place on heated baking sheet. Add any other root vegetable you may have lying around for added flavor and texture.
Roast for 35 minutes.
Roasted vegetables are a great fall side dish. Roasting is easy, quick, and it brings out the sweetness in vegetables adding depth to your main dish. This recipe is ripe with color—green, yellow, red, and orange—which makes it a dish rich with nutrients. Try eating the rainbow everyday to the vitamins and minerals your body needs.