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Colette & Cassi's Country Kitchen!

*This roasted veggie dish is absolutely fabulous! If you don't like this combonation, use your own. I love to roast asparagus, onion, red and green peppers. Add potatoes if you like. The veggies get carmalized and delicious. Really good with pot roast or roast chicken. Colette

ROASTED ROOT VEGETABLES


2 sweet potatoes (about 1 pound), scrubbed and cut into wedges
1 (1-pound) bag baby carrots
1 bunch parsnips, peeled and cut into 1-inch pieces
1/3 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper


Preheat oven to 425 degrees F and position a rack in the center of the oven.

On a baking sheet, toss the sweet potatoes, carrots, and parsnips with the olive oil and season with the salt and pepper. Roast stirring occasionally, until the vegetables are browned and tender, about 25 to 30 minutes.

Cook's Note: We recommend golden olive oil for its smooth finish and low acidity. The golden color comes from olive pressed at the peak of ripeness. These oils are made in California, southern France and Sicily.