Roasted Vegetables
- 3 Tablespoons Olive Oil
- 2 pounds red skin potatoes
- 4 stalks celery
- 2 red or yellow onions
- 3 carrots
- 1 large sweet potato
- 2 medium turnips
- 1 red pepper
- kosher salt
- fresh cracked black pepper
- Preheat oven to 400 degrees. Lightly oil 2 large rimmed baking sheets. Cut all vegetables in 1 to 1 1/2 inch sized chunks. Place in large bowl. Drizzle olive oil over the vegetables and sprinkle them generously with the salt and pepper. Toss to evenly distribute the vegetables and the seasonings. Divide the vegetables between the two baking sheets and place in the oven. Roast vegetables until tender and brown in spots for approximately 40 - 50 minutes. Turning them about every 15 minutes.
olive oil, red skin potatoes, stalks celery, red, carrots, sweet potato, turnips, red pepper, kosher salt, black pepper
Taken from www.epicurious.com/recipes/member/views/roasted-vegetables-58395350 (may not work)