Special Feature: Culinary Travel
Roasted Vegetables with Hearty Herbs
Ingredients:
4 cups vegetable assortment, such as cauliflower, carrot, parsnip, mushrooms, red onion, winter squash, all cubed to bite-size pieces
1/4 cup olive oil
Salt and cracked black pepper, to taste
1/4 cup chopped savory herbs, such as rosemary, thyme, sage and parsley
Preparation:
Preheat oven and baking sheet to 475 degrees. Toss vegetables in oil, salt and pepper. Spread vegetables on preheated baking sheet; season with salt, pepper and herbs. Roast 20 minutes; serve immediately.
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