Preparing a delicious dish of vegetables has never been easier! The presentation of this colorful plate is  a beautiful addition to any dinner table. In my Yummy Roasted Veggies video I use quite a few veggies to feed a crowd, but I’ve reduced the amounts in this recipe  and the ingredients are perfect for an 8 x 11 Pyrex baking dish. 

Yummy Roasted Veggies

Ingredients

• 4 carrots
• 2 beets
• 1 turnip
• 2 parsnips
• 2 sweet potatoes
• 1 large red onion
• 4 large garlic cloves
• 1 small cauliflower
• 1/2 cup olive oil
• 1/2 teaspoon oregano
• 1/2 teaspoon garlic salt or garlic powder
• 1/2 teaspoon paprika
• 1 teaspoon salt
• pepper to taste – approximately 1/4 teaspoon

Method

1. 1. 1. Preheat the oven  to 350 degrees.
      2. The carrots, beets, turnip and parsnips will take a bit longer to cook, so, after you peel them, cut them into approximately 2″ chunks.
      3. The sweet potatoes and cauliflower will cook a bit quicker, so, after you peel and wash them, they can be cut a bit larger, approximately 3″ chunks.
      4. Cut the onion into 6 wedges and place them evenly in the bottom of the pan along with the peeled, whole  garlic cloves.
      5.  Place all the other vegetables in a large bowl.
      6. Into a 1/2 cup of olive oil sprinkle the spices: oregano, garlic salt, paprika, salt and pepper.
      7. Pour over the vegetables and toss well.
      8. Pour all the veggies into an 8 x 11 pan and be sure to scrape all the oil and spices from the bowl with a spatula. You can add another light sprinkle of olive oil over the veggies if you like.
      9. The total cooking time will be approximately 1 hour, but be sure to check them and toss them 1/2 way through cooking.
      10.  When a sharp knife can be inserted easily into the carrots and beets, your veggies are ready to be enjoyed.

   Check out this video where I make Yummy Roasted Veggies.