Herbed Roasted Vegetables
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
preheat oven to 425 degrees F
In a bowl, toss cubed vegetables with all the other ingredients
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
After 15- 20 minutes, flip the veggies over (as best as you can)
Roast for an additional 10 minutes.
Serve as a side for a main meal, or as a snack.