Monday, November 18, 2013

Delicious Roasted Vegetables!

Today's recipe is delicious, easy, and so healthy!  A winning combination in my book.  This time of year always stumps me because our days of endless garden produce are just about over.  We like to serve a meat of some sort several nights a week, along with a vegetable.  But let's be honest, frozen vegetables just get really old after a while! 

I was thrilled to find this recipe and change it up to meet our family's needs.  This was a favorite!  My husband even asked me to make it again.   I hope you'll enjoy! 

Delicious Roasted Vegetables
2 medium sweet potatoes, peeled and chopped
1 large sweet onion, chopped
4 medium-sized carrots, peeled and chopped
3 medium-sized turnips, peeled and chopped
Parmesan Cheese

1 tsp salt
1 tsp pepper
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp Cavender's 

Balsamic vinegar

1.) Preheat oven to 425 degrees.  Spray a baking sheet with cooking spray.  (I use Olive Oil cooking spray).  Spread vegetables out evenly on the baking sheet.  Mix the seasonings together in a separate bowl and then sprinkle evenly over the vegetables.  Roast for 40-45 minutes. 
2.)  Take pan out of the oven and sprinkle balsamic vinegar on top.  Next, sprinkle parmesan cheese (the real kind found in the dairy section, not the grated fake kind!)  on the top and place under the broiler for 2-4 minutes.  

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