Roasted Vegetables

Prep time: 15 minutes

Cooking time: 25-35 minutes

Yield: 4 servings

Ingredients:

1 large baking potato or mini potatoes, halved

2 carrots, turnips, or cubed butternut squash

3-4 red radishes

1 small onion or ½ large onion, cut in wedges

olive or avocado oil

salt and pepper

optional herbs: rosemary, thyme or sage (I like Braggs 24 Spice sprinkle)

Feta cheese (optional)

Directions:

1.   Preheat oven to 400 degrees.

2.   Wash and chop all vegetables into large 1 inch pieces.

3.   Place in a large bowl and drizzle with oil and spices; mix well to coat.

4.   Spread mix on large baking pan/cookie sheet so pieces do not touch.

5.   Bake uncovered for 20 minutes until vegetables are tender and starting to brown, flip and cook 5 minutes more. Enjoy.  

Note: Any combination of vegetables will work. Roasting only one kind of vegetable also makes a nice side dish. Radishes are surprisingly sweet when roasted. Variations: parsnips, beet, brussel sprouts, bell pepper or asparagus. After roasting, add feta or goat cheese over the top in last 5 min for a tasty addition!