I am almost ashamed to use this next recipe as a post. But frankly, the holidays are over, and I need to get back to simplicity and a schedule. This is all I got.
RPM Roasted Vegetables
Two sweet potatoes
One or two baking potatoes
Baby carrots (I used 1/2 a pound)
Any other root vegetable you like
Other herbs and seasoning to taste
1. Preheat oven to 400.
2. Peel potatoes (and other root veggies, if using), and cut into 1-inch pieces.
3. Throw vegetables into a bowl. Drizzle with a couple of tablespoons of oil; add seasonings. (I usually use seasoning salt, freshly ground black pepper, and some garlic salt with parsely.)
4. Toss vegetables to coat with oil and seasonings. Put everything on a cookie sheet; spread into a single layer.
5. Cook for 45 minutes to an hour, until veggies are fork tender.
Rather than root vegetables, you can use vegetables such as broccoli, cauliflower, asparagus, etc. These veggies will cook up more quickly, probably in 20 to 30 minutes. I wouldn’t mix them with the root veggies because of the different cooking times.
This is another dish that elicits praise from guests and DearDR. And it’s so easy! Saturday, I paired this with a pre-marinated pork tenderloin from the store (I didn’t have to touch it) and a salad (with Quorn “chicken” for us vegetarians). My parents and sister (the aforementioned SS) loved it, and I had no leftovers.