Colorful Roasted Vegetables


One of the easiest ways to cook them and maintain their health factor is to roast them in the oven. My favorite way involved my cast iron dutch oven. It’s such an easy pot–one location, one heat, beautiful flavor.

Vegetables are my favorite to roast are easily carrots. They pack such bright colors, with high vitamins, and sweeten during the roast.

How to prepare the carrots: Peel, cut, slice.

For this particular roasted pot of vegetables, I used 6 carrots, 2 tomatoes, 1 white onion, and 4 sweet peppers. I chopped, diced and sliced easy vegetable. Threw them into the pot together. Tossed a teaspoon of Olive Oil on them, some salt and pepper to taste. Then I roasted them with the lid on for 40 min at 425°F, and then 5 min with the lid off.

Voila! Simple as that!


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