Roasted root vegetables.
Versatile side dish and the root vegetables are stored at
ideal conditions so they can be made available to us all year around. You wanna start first with your onion cut the route end off then the top end
and cut your onion in half going straight down and again and then you should be able to
take your small paring knife and peel the outer thick layer of onion you can leave the carrots unpeeled and if you do, you want to run them under
some cold water and take the back or the non-sharp side of your
knife and scrape down that gets all the dirt off and still
leaves enough of the peeling to add fiber.
if you don’t wanna scrape them just use a peeler, then cut the end of and then cut your carrot into inch and a half pieces if it is larger around than a
half an inch, you’re gonna wanna then cut it in half for this dish I like to
use the waxy red or yellow potatoes you don’t have to I
leave the skins on you don’t have to do that.
Their best in that one to 2 inch piece, almost bite-size the onions you can cut into eighths you
can use any root vegetables for this dish then place them in a bowl toss them with
a teaspoon or so olive oil pinch of salt, pinch of pepper, garlic you also don’t have to use olive oil you
can use any kind of cooking oil then you gonna wanna place it on a
baking sheet make sure your baking sheet is large enough so that you can have a
single layer of vegetables if you’re in a hurry you can turn your
oven to 450 and they’ll be ready in 20 to 25 minutes.
if you have somewhere to go and you’re not in a hurry you can reduce
the temperature to 300 to 325 you can leave them in there for 45
minutes to an hour and they’ll be perfectly finished when you