Sunday, September 20, 2009

Roasted Root Vegetables


Any root vegetables would work great in this roast, including sweet potatoes, onions, rutabagas, parsnips and radishes. Radishes have become one of my new favorite vegetables; they are like onions, in that they are super low-carb, but they have a pepper flavor like cabbage.

2-3 sweet potatoes, diced
1 large onion, diced
2 cups radishes, quartered
2 tbsp olive oil
salt and pepper
1 tbsp dried thyme

Heat oven to 400 and mist a large cooking sheet with olive oil spray. Drizzle olive oil over vegetables, then toss with salt, pepper and dried thyme. Cook 45 minutes, tossing frequently.

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