Tuesday, October 13, 2009

Roasted Veggies

Made this dish this weekend and it's pretty much just something I threw together. I could LIVE on these vegetables. This particular blend works nicely I think and has a certain autumn yumminess.

Roasted Veggies

Ingredients:

4 or 5 russet potatoes
2 large sweet potatoes
2 cups baby carrots
1 large onion
2 green bell peppers
2 yellow squash
2 tbsp minced garlic
2 tbsp olive oil
1/4 cup pine nuts

Directions:

Preheat the oven to 400. Roughly chop the bell pepper, squash, and onion. Peel the potatoes (though I like to leave the peel on the russets) and cube. Toss all vegetables with olive oil, garlic, and a little salt and pepper. Roast for 20 minutes. Toss the vegetables. Roast some more for another 20-25 minutes. Toss again, this time adding the pine nuts. Roast an additional 20-25 minutes or until done to your likeness.

2 comments:

  1. Roasted veggies are great! I usually make a big batch almost ever week when it's cold out. Yum!

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  2. I know, right? I love those guys!

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