Roasted Sweet Potatoes with Root Other Vegetables
(from bjs2005’s recipe box)
**You may use leftovers in a variety of ways, including heated back up, in wraps, scrambled eggs, soup/stew, mashed, etc. Use your imagination!
**VARIATION: Cut a combination of any of the following vegetables into large chunks – about 1” X 2”.
• Parsnips, carrots, potatoes, onions, whole green beans, turnips, rutabagas, winter squash, peppers (green or red), whole cloves of garlic, eggplant, asparagus, beets, etc.
Categories: Vegetable, Vegetarian
Ingredients
- This can be made with any root vegetables: sweet potatoes, potatoes, carrots, rutabaga, turnips, butternut squash (or any winter squash), parsnips, onions, etc.
Directions
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Toss with olive oil and season with thyme, rosemary and paprika.
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Bake on a large cookie sheet for 20-25 minutes at 350°F until tender, turning occasionally with spatula.
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VARIATION: Oil a large roasting pan, and add all vegetables. Drizzle with a small amount of olive oil and salt/pepper to taste. Add herbs such as thyme or rosemary if desired. Toss to coat.
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Roast in 400°F oven for 30-50 minutes (or until tender and golden brown), turning vegetables with spatula every 10-15 minutes. Adjust seasonings and serve immediately.