ROASTED VEGETABLES

ROASTED VEGETABLES 6 cups 1-inch chunks small red potatoes and/or other vegetables (Parsnips, carrots, and squash work especially well) ¼ cup pure olive oil Salt and pepper to taste Preheat oven to 425°F.

Line a baking sheet with parchment paper (not necessary but helps stop burning and helps cleanup). Put vegetable chucks on pan, sprinkle with olive oil, and toss. Roast until tender; about 10 to 15 minutes. Insert fork or sharp knife to test for doneness. Add salt and pepper.

#roasted #vegetables