Roasted Vegetables

Roasted Vegetables

Ingredients:
2 beets per person
2 carrots per person
1 small sweet potato per person
2 tbsp. olive oil (or more if you have a large family)
1 tsp. salt
freshly ground black pepper
Directions:
Preheat oven to 400°F
Wash vegetables and scrape any offending lumps or hard skin off. We eat the vegetable skin, but you might like to peel it with a vegetable peeler, or remove the peel once they are finished cooking.
Cut the vegetables into small pieces-- the smaller, the faster they cook.
Put the vegetables onto a baking sheet and coat with olive oil, salt, and pepper. Stir to coat (I like to use my hands to make sure everything is covered.)
Put the pan in the oven and cook for about 20 minutes, testing with a fork for tenderness.
It's that easy. Even someone who doesn't cook can roast vegetables. And, it's truly delicious. Served with a side of whole grains and beans, you have a complete healthy vegan meal. You can put any solid vegetables that you like into this recipe, such as peppers, potatoes, zucchini, etc.
Serves 2-4.