Instructions to Make Roasted Root Vegetables
Preheat the oven to 400 degrees
Line a baking sheet (affiliate link) with aluminum foil and spray lightly with olive oil spray
Wash and peel your veggies
Chop the vegetables into cubes
Spread the cubed vegetables on the pan and lightly drizzle the veggies with olive oil
Shake the pan to even out the oil
Sprinkle the veggies with salt and herbs de Provence
Roast the veggies in the oven for approximately 45 minutes. The roasted vegetables should be fork tender. If they aren’t ready, bake them for another 5 minutes.
This is one of my husband’s favourite side dishes. It works well with chicken, fish or beef. You should try it with Nana’s Special Chicken…
Extras are great as leftovers the next day – no need to even warm them up.
I hope you enjoy the recipe as much as we do.