Easy Oven Roasted Vegetables

• Vegan
• Gluten free

• Produce

  • 10 Baby potatoes
  • 1 Bell pepper
  • 3 Carrots, medium
  • 10 Cherry tomatoes
  • 6 cloves Garlic
  • 4 Shallots
  • 3 Sweet potatoes, small

• Baking & Spices

  • 1 Pepper
  • 1 tsp Rosemary garlic salt or sea salt

• Oils & Vinegars

  • 2 tbsp Olive oil

Found on cleaneatsfastfeets.com

Description

Ingredients

• 3 Medium Carrots, peeled and diced into largish chunks
• 3 Small Sweet Potatoes, peeled and diced into largish chunks
• 10 Baby Potatoes, diced into largish chunks
• 1 Bell Pepper, any color although red, orange or yellow would be rather pretty
• 6 cloves of Garlic, 3 cloves peeled and left whole and 3 cloves, peeled and chopped into largish chunks
• 10 Cherry Tomatoes, halved
• 4 Shallots, peeled & quartered or 1 Medium Onion, peeled and cut into largish chunks.
• 2 Tablespoons Olive Oil
• 1 teaspoon Rosemary Garlic Salt or Sea Salt
• Pepper, to taste
• 1 Tablespoon minimum of a fresh herb such as Rosemary, Oregano, Thyme or any combination thereof.

Directions

• Preheat oven to 375 degrees. Wash and peel the sweet potatoes and carrots. Chop into largish chunks. Wash and chop all other vegetables into largish chunks. Size consistency is key here so your veggies cook evenly. The bigger the size, the longer the cook time. I keep some garlic cloves whole and I chop some into larger pieces. If you go too small with the garlic, it will burn. Combine all of your vegetables, including the onion and garlic into an appropriate sized roasting pan. Add olive oil, salt, pepper, and fresh herbs. Stir to combine making sure all vegetables have been evenly and finely coated. If you use more vegetables than I did, add more olive oil and seasoning. Bake for 45 minutes to an hour, stirring at least once, at the thirty minute mark and again, every fifteen minutes thereafter. When you are stirring them, TASTE them. If they need more oil or seasoning, add it. Remove from oven and give them one final good crank of salt and pepper. Yes, again. To reheat: put them back into a 350 degree oven for 10 – 12 minutes.