Roasted Veggies

Author Debi


  • 1 large orange fleshed yam peeled and cut into 1 inch chunks
  • 1 large yellow fleshed sweet potato peeled and cut into 1 inch chunks
  • 1 large yellow onion cut into wedges
  • 2 large russet potatoes cut into 1 inch chunks
  • 4 carrots peeled and cut into 3 inch spears
  • 5 garlic cloves peeled but left whole
  • 1 tablespoon olive oil
  • cayenne pepper
  • thyme
  • salt


  1. Preheat oven to 450 degrees. Place all cleaned and cut veggies in a 13 x 9 inch pan that's been sprayed with cooking spray. Drizzle lightly with oil, and sprinkle with herbs and spices. Toss to coat veggies with oil and spices. Roast in oven, stirring every 15 minutes, until veggies are browned on the edges and tender when pierced with a fork, about 1 - 1.5 hours. If the veggies start to dry out too quickly, add some water to the pan.
  2. Sprinkle with white wine vinegar once veggies are out of the oven, if desired. Allow to cool slightly, and serve. Enjoy!