Herbed Roasted Vegetables

Yields1 Serving

Ingredients

 3 to 4 cups 1 inch cubes of your choice of starchy vegetables (potatoes, sweet potatoes, squash, rutabaga, parsnips, turnips)
 1 to 2 tbsp Olive oil
 1 to 2 tbsp Iron Skillet Herbes de Provence
 salt to taste

Method

1

preheat oven to 425 degrees F

2

In a bowl, toss cubed vegetables with all the other ingredients

3

Place in a single layer on a baking tray.

HINT: adequate space between each piece of vegetables, allows for the whole piece to get golden, not just the bottom and the top
4

After 15- 20 minutes, flip the veggies over (as best as you can)

5

Roast for an additional 10 minutes.

6

Serve as a side for a main meal, or as a snack.

Ingredients

 3 to 4 cups 1 inch cubes of your choice of starchy vegetables (potatoes, sweet potatoes, squash, rutabaga, parsnips, turnips)
 1 to 2 tbsp Olive oil
 1 to 2 tbsp Iron Skillet Herbes de Provence
 salt to taste

Directions

1

preheat oven to 425 degrees F

2

In a bowl, toss cubed vegetables with all the other ingredients

3

Place in a single layer on a baking tray.

HINT: adequate space between each piece of vegetables, allows for the whole piece to get golden, not just the bottom and the top
4

After 15- 20 minutes, flip the veggies over (as best as you can)

5

Roast for an additional 10 minutes.

6

Serve as a side for a main meal, or as a snack.

Herbed Roasted Vegetables

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