Easy-peasy roasted root veggies

Vegan MoFo food journal – October 3, 2012

Still working on the bag of potatoes for $1! Last night was an easy-peasy dinner of roasted veggies, salad, and my home-baked baguette.

Like a lame-wad, I forgot to take good photos. All I have is this terrible photo of the leftovers:

Sorry, I suck. However! It was delicious. Here is the “recipe”:

2 russet potatoes, scrubbed and chopped

4 carrots, peeled and chopped

3 beets, peeled and chopped

1/2 onion, chopped

4 cloves of garlic, smashed or whole, just toss them in

1/2 head of cauliflower, chopped

drizzle liberally with olive oil and seasoning of your choice

– I used McCormick Grill Mates roasted garlic and herb mix

Use two spoons to mix it all together in a glass baking dish, coating all the veggie chunks. Put baking dish in pre-heated 400 degree oven. Bake for 45 minutes, until veggies are tender.

I served it with a baby greens salad with a splash of italian dressing and a couple of pieces of the baguette I baked.

See – easy-peasy! And we were stuffed with all the colors of the rainbow. Enjoy!