Roasted Vegetables

Name: Roasted Vegetables
Ingredients: 3 Tablespoons Olive Oil; 2 pounds red skin potatoes; 4 stalks celery; 2 red or yellow onions; 3 carrots; 1 large sweet potato; 2 medium turnips; 1 red pepper; kosher salt; fresh cracked black pepper

10 ingredients

1 steps

Ingredients

3 Tablespoons Olive Oil
2 pounds red skin potatoes
4 stalks celery
2 red or yellow onions
3 carrots
1 large sweet potato
2 medium turnips
1 red pepper
kosher salt
fresh cracked black pepper

Directions

1

Preheat oven to 400 degrees. Lightly oil 2 large rimmed baking sheets. Cut all vegetables in 1 to 1 1/2 inch sized chunks. Place in large bowl. Drizzle olive oil over the vegetables and sprinkle them generously with the salt and pepper. Toss to evenly distribute the vegetables and the seasonings. Divide the vegetables between the two baking sheets and place in the oven. Roast vegetables until tender and brown in spots for approximately 40 - 50 minutes. Turning them about every 15 minutes.