The TENA Kitchen Recipe of the Month - Nov '14

Roasted Harvest Vegetables

  • 4 Carrots, peeled, cut into fingers
  • 2 White potatoes, peeled, cut into chunks
  • 2 Beets, peeled, cut into chunks
  • 1 Sweet potato, peeled, cut into chunks
  • 45 mL Canola oil
  • 5 mL Salt
  • Preheat oven to 190° C (375° F).
  • Add all vegetables to a large bowl and toss with oil and salt.
  • Put vegetables in a 9-inch (23 cm) square baking dish. Cover with aluminum foil. Bake for 50 minutes.
  • Remove from oven and remove aluminum foil. Stir vegetables. Return to oven, uncovered and bake for another 20 minutes or until vegetables are tender.
  • Makes 6 servings.