Herb-Roasted Veggies

​(4-6 ample servings)

Preheat oven to 350˚

Ingredients

4 medium-sized beets, chopped in quarters

4 medium-sized peeled russet potatoes or unpeeled redskin potatoes, chopped into 2 inch pieces.

4 peeled carrots, cut in 2 inch pieces

1 bunch broccoli

1 small head of cauliflower

Olive oil

a couple of tablespoons of fresh dill

a couple of teaspoons of fresh thyme

3 or 4 sage leaves, chopped fine

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To Do

​1. Wash all your veggies thoroughly

2. Slice the top and long root off the beets and chop them into quarters (don't bother to peel them: the peels are edible & nutritious after you roast them).

3. Cut up your carrots & potatoes.

4. Carefully dump all your chopped veggies into a baking dish.

5. Splash olive oil over all the veggies, stirring them around a bit to give them a nice thin shiny coat of olive oil.​

6. Sprinkle herbs over all the veggies. (Dance if you feel the power)

7. Stick the veggies in the oven and bake at 375˚ for 90 minutes

8. While the potatoes, beets and carrots are baking, cut/break the broccoli & cauliflower into bite-sized pieces.

9. Take the potatoes, beets and carrots out of the oven after they've baked for about 90 minutes & mix in the broccoli & cauliflower.

10. Bake for another 15-20 minutes.​

11. Take out of oven & grind some coarse sea salt over all the veggies & you're ready to serve :)

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