Roasted Root Veggies

Healthy and make the house smell good? A win-win. This is my secret go-to weapon to add when I am entertaining. I can easily prep the vegetables in advance and throw them in the oven while I finish the prep for my other items. The key to roasting vegetables is the right oven temperature. Dense, low-moisture vegetables like roots and squashes need a lower heat and more time in the oven than vegetables with more moisture, like zucchini or peppers.

RECIPE

Preheat your oven to 425 degrees. Peel your veggies of choice (I love carrots, sweet potatoes, and potatoes) and then slice them into thick, even strips (I do two of everything except for the potatoes). If your veggies have some moisture in them after washing, pat them dry as dry as possible. The dryer, the better for roasting. 

Spread the veggies out on a rimmed cookie sheet and drizzle a generous amount of olive oil, salt, and pepper. Toss to combine. Spread out in a single layer with a little space in between. (If they are too crowded, they will steam instead of roast). Roast for 1-1:15 hours, tossing halfway through. When the veggies are golden brown, they are done! I love topping them with freshly grated Parmesan and parsley and pairing them with chipotle or garlic aioli.