You can use this recipe for really any vegetable. It’s a simple way to put a delicious dinner on the table. I love roasting veggies when I have a chicken in the oven. I just throw them in during the last 40 minutes the chicken is cooking (or just under the chicken) and they are ready to go in time for dinner. Just make sure you chop them so they are all about the same size.
Roasted Root Vegetables
- Root vegetables
- Olive oil
- Optional: Herbes de provence fajita seasoning, curry powder or rosemary
Preheat the oven to 425.
Chop and peel the vegetables so they are all about the same size. 1-inch chunks seem to do it for me.
Lightly drizzle with olive oil, sprinkle with salt and pepper (and optional herbs). Toss to evenly coat and spread them out evenly.
Roast 20-40 minutes until tender when poked with a fork. Check them after 20, then every 5 minutes. It depends on how big you actually cut the veggies.