Easy Pan Roasted Vegetables

by Cindy Carpenter
(Chicago, Illinois, USA)

Hi Scott. I would like to contribute one of my favorite veggie recipes. I cook this simple and easy dish three times a week while I'm getting read for work. Then, I pop them in a container and munch on them all day. Hope you enjoy!

Ingredients:
A variety of vegetables. For example, parsnips (my favorite), white and sweet potatoes, carrots, whole garlic cloves (my workmates least favorite) Rutabaga..etc.

Any oil for coating veggies: coconut oil, olive oil, sesame and sunflower oils.

salt and other spices. I like to use cayenne or chili pepper to jazz it up a bit.

Cooking Steps:
Clean and Peel all the veggies in bit size chunks

Let them drain and dry.

Set the oven for about 300 degrees. (oven temps. vary, so please modify this to your oven)

place a two or three tablespoons of oil into a pan. I use a shallow glass vegetable pan.

Add the salt and any other spices that you want.

Add vegetables. Stir around with clean hands, coating all the vegetable chunks on all sides.

Place in the oven.

Every fifteen minutes or so, stir the veggies.

Should take about one to one and a half hours to cook, all depends on the amount of vegetables your cooking.

Serve. I enjoy them on their own or with a spicy lentil dish.