Roasted Veggies & Oven Fries

Heat the oven to 450°

Lots of veggies taste terrific if they are oven-roasted.    This is really easy.

Start with combinations of potatoes, yams, carrots, beets or cauliflower or just one veggie. Like just potatoes for "oven fries".

• Wash the veggies in cold water.
• Peel the yams and beets. Peel the beets over the sink to contain the red juice.
• Peel potatoes and carrots.
•  Cut the vegetables into uniform chunks. Keep everything about the same size so they cook evenly.
• Toss each veggie separately with some olive oil and continue to keep the veggies separated on the tray while they roast.  

Veggies cook at different rates. This way you can remove the veggie that’s done and continue to cook those that need more time.

• Spread out the veggies in a single layer on a metal baking tray. (Cookie sheet with edges)

Preheat oven to 450°.

• Turn down to 425° after 5 min.
• Roast for 15 minutes @  425°.
• Remove from the oven and turn with a METAL spatula.
• Put back in the oven for another 10 minutes or until they’re cooked through-not crunchy.

Here are 46 helpful seconds about cutting a potato into fries.

Keep a list of your favorite combinations.