Saturday, October 9, 2010

Roasted Veggies

5 large carrots, sliced into fries
3 sweet potatoes, sliced into fries
2 red bell peppers, quartered
3 cloves garlic, peeled
1 tsp oregano
½ tsp each salt and pepper
2 tbsp olive oil

Position racks in top and bottom thirds of oven. Preheat to 450 degrees. Place two large rimmed baking sheets in oven while preheating. Place all ingredients in a large bowl and toss until vegetables are evenly coated with oil. Remove baking sheets from oven and tumble vegetables onto sheets and spread out. Roast 25 to 35 minutes, switching trays half way through roasting.
Makes 6 servings
From: Low-Glycemic Meals in Minutes by Laura Kalina & Cheryl Christian
Note: I have made with 1-2 tbsp of pesto mixed in with the vegetables and some parmesan cheese sprinkled on top before baking.

I made this last night along with the fettucine.  I believe I already posted this recipe.  Good stuff.

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