Tuesday, November 13, 2007


Roasted Fall vegetable medley
1/2 sweet potato
2 small onions (about the size of pearl onions)
3 baby carrots
1 small red potato
olive oil
dash salt
dried herbs (i.e. basil, oregano etc) to taste

In the bottom of a small ceramic dish drizzle olive oil (a few tablespoons should do it.) Dice veggies and any other veggies you like (i.e. zucchini, squash) and place in dish. Sprinkle herbs and salt on top. Roast/bake on 350 for about 20 minutes. Best served with a slice of multi-grain toast and a cup of steaming apple cider.

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