This is one of those recipes that I make all the time. It’s simple yet interesting, adaptable and delicious.
Whenever I have visitors in our home, my first dinner is almost always a whole chicken in the slow cooker and oven roasted root vegetables. That’s my stand-by meal. I prep the chicken the night before and pre-cut the vegetables so they just need to be popped in the oven when I get home. That way it leaves more time for visiting.
These ingredients are plentiful in the autumn season but you can get them all year round.
I love roasting vegetables because it caramelizes them and creates sweeter flavours.
Use any variety of root vegetables that you like.
Potatoes (small potatoes are great or even the multi-coloured ones look great)
Yam or sweet potato
Salt and pepper
Herbs and seasonings to taste
1. Peel and cube vegetables to about 1/2 inch sized pieces. I usually make enough to cover a very large baking sheet for 6 people. These are also great for lunch for the week. I make lots usually.
2. Coat vegetables with a couple tablespoons of olive oil and stir well to coat. Seasoning with salt and pepper to taste and your choice of herbs. I use a Tuscan seasoning mix which is my favourite.
3. Line a baking sheet with parchment paper. Roast in preheated oven at 425F for about an hour or until browned and cooked all the way though, stirring a couple times.