Roasted Root Vegetables

Roasting root vegetables enhances natural sugars in vegetables to bring out their sweet, savory taste!

Ingredients:
1 sweet potato, peeled and chopped into 1 to 2-inch chunks
2 cups of small fingerling potatoes, scrubbed and cut 1 to 2-inch chunks
1 cup small purple potatoes or 1 cup red potatoes, scrubbed and cut into 1 to 2-inch chunks
1 bell pepper or one poblano chili, coarsely chopped
1 Vidalia onion, coarsely chopped
1 tbsp. fresh herbs e.g. fresh parsley, oregano, basil
2 cloves minced garlic
1 tbsp. sesame oil
Salt/pepper to taste


Instructions:
Preheat oven to  400 degrees.  Line cookie sheet with foil.  Mix veggies together in bowl.  Season with salt and pepper, then mix in sesame oil.  Transfer veggies to cookie sheet and bake in the center of oven for approx. 40 minutes or until the potatoes are soft.  Carrots and parsnips also work beautifully in this recipe.

Tip:  Make sure you chop vegetables about the same size so they cook evenly.