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Roasted Vegetables Recipe

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This recipe for Roasted Vegetables is from Recipes from the Dahl House, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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Heat the oven to 400 degrees F., chop up vegetables, sprinkle with olive oil and Himalayan salt/Sea salt, and pop in the oven. I often roast squash, Brussels sprouts, and onions together. There are endless possibilities. These are some of our favorites.

Brussels sprouts: Cut off the end and discard any nasty outer leaves. Toss with olive oil, salt, and pepper, place them in a single layer on a pan, and cook about 25-30 minutes. They should be tender when poked with a fork, but not mushy.

Root vegetables: Carrots, turnips, butternut squash, yams. Peel and chop into similar sizes, about 1-inch cubes. Toss with olive oil and place on pan. It is important to not overcrowd. Keep in a single layer. Roast 30-40 minutes.

Sweet potato fries: Peel sweet potatoes, slice up like french fries, and roast 45 minutes. Season with salt after roasting. (The grandkids gobble these up.)
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