Roasted Root Veggies

So easy and so delicious, this will become a instant favorite.

  • Any root vegetable (sweet potatoes, potatoes, beets, parsnips, carrots, onions, etc

  • Squashes, Brussel sprouts, asparagus, etc

  • Olive oil

  • Salt and pepper

Peel and cut into bites sized pieces, toss in olive oil to coat lightly, sprinkle with salt and pepper.

Roast at 350 degrees until lightly brown and tender. Time varies by the density of the vegetable.
Root vegetables take longer than green vegetables.

Working Hours

Tuesday-Thursday: 9am to 7pm

Friday-Monday: by appointment

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© 2020 by Kat Hammonds