Monday, July 12, 2010

Roasted Vegetables


Fresh from the garden: purple cabbage, turnips, red peppers, and carrots sprinkled generously with olive oil and then with kosher salt. Bake at 425 F for one hour.


4 comments:

Terri said...

Tracy, thank you for this recipe! I'm going to use it tonight. :-)

jAne said...

nothing -- NOTHING like it. Mmmm

Bonnie said...

Roasting veggies is *the* way to eat them, hands down!

Amanda said...

They look delicious! I am feeling hungry right about now lol.

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