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Roasted Vegetables

Toss 6-8 cups vegetables such as potatoes, sweet potatoes, carrots, beets and winter squash with 2 T. oil and fresh or dried herbs (rosemary, thyme, parsley, oregano). Spread in single layer on greased baking pan. Roast at 425° 30-45 minutes, stirring occasionally. (Add onions 10 minutes into baking time.) Season with salt and pepper.

 

 

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