This recipe is absolutely scrumptious and something easy to make when you're in charge of Sunday lunch (guess what I did today...). Serves about five.
Roasted Roots
Four potatoes (I'm sure yams or sweet potatoes would work just as well)
One and a half carrots
1/2 c. oil (I used avocado)
Salt and pepper
Preheat oven to 425. Wash carrots and potatoes. There's no need to peel them unless you prefer them that way. Chop them up and place in bowl. Toss in oil, transfer to pan, add a few turns of salt and pepper on top, and roast for 40 minutes or so. My carrots were still firm after 40 minutes, so you may want to roast 'em longer. Enjoy!
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