Recipe: Oven Roasted Vegetables

[Guest guest]

Oven Roasted Vegetables

Adapted for SCD fromWhat's Cooking for Dinner TV Show

These roasted vegetables are warm, golden brown, tender and sweet not to mention

a

cinch to make. You do your part to season and the oven will finish the work.

Oven roasting

vegetables produces a sweet and intensified flavour.

1/4-cup beets, cut in matchsticks

1/4 cup butternut squash cut in sticks

1/4-cup carrot, cut in half length-wise making `sticks'

1/4-cup whole peas

1/4 cup red onion, sliced in wedges

1 tbsp olive oil

1 clove garlic, minced

1/2 tsp dried basil

1/4 tsp dried oregano

Sea salt to taste

Cracked black pepper

Method

Preheat oven to 425 F.  Toss to coat vegetables in the oil, garlic and

seasonings. Arrange

the vegetables cut-side down on a large baking sheet and roast on the bottom

shelf of the

oven for 20 minutes or until the vegetables are beginning to brown, tender and

cooked.

Tip: I tried frying just marinated beet and squash cubes in an ovenproof skillet

and

finishing them as above int he oven until the outsides were dark and crisp

Carol F.

SCD 7 years, celiac