Roasting brings out the sweetness of the vegetables in this recipe.
Recipe adapted from Iowa State University Extension.
5 cups assorted vegetables cut into chunks (potatoes, sweet potatoes, winter squash, turnips, carrots, onions, mushrooms)
1 tablespoon oil (canola or vegetable)
2 teaspoons dried Italian seasoning
1/8 teaspoon ground black pepper
1/8 teaspoon salt
Use thyme, basil, or rosemary in place of dried Italian seasoning.
Save energy: Roast vegetables in oven with other food or right after other food is done.