To make roasted vegetables

To roast vegetables, prepare your vegetables by peeling and cutting them to all be roughly the same size.

Put vegetables in a sealable container, add 3 tablespoons of olive oil and 1 1/2 teaspoons of seasoning of your choice, seal and shake until well coated.

Load them onto a cookie sheet or sheet (please don’t crowd)

Bake at 450F. until edges are brown.

Note: No, we don’t measure, we aren’t professionals, however, if you need a measurement to go by, we cut ours into about 1” squares or into 1/2” slices.

If preparing a cookie sheet full of root vegetables, we will cut the carrots into 1/2 thick slices, along with the rutabagas, radishes, turnips, and potatoes.