Roasted Garden Veggies

Garden Veggies Roasted in the Oven

What You Need:

6 potatoes, peeled and cubed
1 turnip, peeled and cubed
1 large onions, thinly wedged
5 carrots, julienne

How to Make It:

Allow the oven to preheat to 425 degrees and line a 15X10 baking pan with foil.
Scatter the potatoes and turnips over the bottom of the pan.
Layer in the onion wedges and evenly spread the carrots over the top.
Spray the vegetables well with olive oil cooking spray.
Bake for 30 minutes or until fork tender.

Makes 6 servings

Garden vegetables taste great no matter how you fix them but these roasted vegetables will give any main course meat the extra yum. Use any of your favorite garden vegetables including zucchini and squash. These may be topped with pats of butter instead of olive oil cooking spray, just be sure to toss them occasionally while roasting to ensure all the vegetables are covered with the melted butter.