Roasted mixed vegetables

At a glance

Preparation time: 55 minutes

Difficulty: Easy

Serves: 4

Ingredients

• 2 medium potatoes*
• 1 carrot*
• 1 small sweet potato*
• 1 large onion*
• 3 tablespoons oil*
• 1 teaspoon dried Italian herbs
• Pepper, to taste

Steps

1. Preheat the oven to 180°C and line a baking tray with baking paper.
2. Dice the potatoes by cutting them in 2, and then in 2 again and these in 2 again so you have small bite sized pieces of potatoes.
3. Prepare the carrots by cutting them into smaller sticks or bite-sized pieces.
4. Prepare the sweet potato by peeling the sweet potato using a peeler or knife and then chopping up into bite-size pieces.
5. Prepare the onion by removing the outer skin and cutting the onion in half.
6. In a large mixing bowl, combine all the vegetables, oil, dried Italian herbs and pepper using clean hands or a wooden spoon.
7. Transfer the vegetables to the lined baking tray and roast for 45 minutes, turning halfway using oven mitts and tongs, until the vegetables are soft and slightly browned on the edges.
8. Serve warm on a plate.

*Tips

• You can use any potatoes in this recipe. If using brushed potatoes, be sure to scrub and peel the potatoes first.
• Use red or brown onion.
• Use any of these cooking oils: olive oil, canola oil, vegetable oil.
• You can use virtually any vegetables you have on hand in this recipe, you will just need to adjust cooking times slightly.
• Not all vegetables will roast at the same rate. Cruciferous veggies (like brussel sprouts, broccoli, and cauliflower) will take less time (around 20 to 25 minutes) than root veggies (carrots, potatoes, parsnips, and turnips), about 30 to 40 minutes.
• Try to use evenly sized vegetables so they roast evenly in the oven.
• You can use frozen vegetables in this recipe. Roast from frozen (do not thaw). Follow the same steps and roast in the oven for 15 to 30 minutes, depending on the vegetable.