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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.


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4 comments:

  1. TerriJuly 12, 2010 at 12:11 PM

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

    ReplyDelete
  2. sherryJuly 12, 2010 at 6:51 PM

    nothing -- NOTHING like it. Mmmm

    ReplyDelete
  3. BonnieJuly 13, 2010 at 5:58 AM

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

    ReplyDelete
  4. AmandaJuly 13, 2010 at 9:42 AM

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

    ReplyDelete