FEEDS: 2-4

WHAT YOU’LL NEED:

• 5 carrots
• 2-3 parsnips
• 3-4 small onions
• 3-4 small potatoes
• ¼ C. olive oil
• seasoned salt
• freshly ground black pepper

LET'S COOK

Peel and trim the vegetables. Cut them into uniform size to insure they cook at the same rate, keeping in mind that pieces the size of a walnut will cook faster than larger cuts.

Place the veggies in a heavy, oven-proof pan and mix with the olive oil. Sprinkle with a liberal amount of the seasoned salt and pepper. Place the vegetables in a 425 degree preheated oven for 15 minutes. Reduce the heat to 375 degrees for an hour more, stirring them up every 15 minutes or so.

For additional color, pop the roasted vegetables under a broiler and cook just long enough to turn them golden brown. Serve with roasted chicken or pork.

MORE IDEAS:

Fresh mushrooms, cut in half, make a perfect addition to this collection of vegetables. Just before you serve the cooked vegetables, scatter with a couple tablespoons of grated Parmesan cheese or the same amount of chopped fresh parsley.