Roasted Root Veggies – Again

Another day where I got home late from school and had just a few minutes to load the kidlets into the car and head to music class – their music class, not mine.


So in those couple of minutes I very quickly coarse chopped a selection of root veggies – six carrots, two yams, an onion, and a handful of celery (not a root veggie) I found lurking in the bottom of the fridge.

I lumped all the chopped veggies into a baking dish, drizelled olive oil and a splash of apple cider vinegar over top of the veggies and fired it into the oven pre-heated to 400 degrees and headed out the door. Rather than stop to peel the carrots or yams I just gave them a scrub with my veggie brush.


I also put the rice cooker on with some of my favourite medium grain rice (did you know that significant quantities of the rice we buy is grown in drought stricken California?)

An hour later when we got home from the music lesson the house was filled with the wonderful aroma of roasted veggies ready to eat.

An important safety reminder – I am a stickler for safety and I feel it is best to make sure someone is home if I am leaving an item in the oven.