Roasted Vegetables

While this assortment of root vegetables is a great pairing, other ingredients can easily be swapped in and out. Try turnips, parsnips or cauliflower.

BEFORE YOU START: Be sure to use parchment paper as it will help in the clean up after roasting the vegetables.

KEEP SCREEN ON

Yield: Makes 4-6 Servings

Ingredients

5 stalks celery, cut into ½-inch slices

5 carrots, cut into ½-inch slices

1 pound red potatoes, cut into ½-inch dice

½ medium yellow onion, sliced

2 cloves garlic, thinly sliced

1 tablespoon olive oil

½ teaspoon kosher salt

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Preparation Method

Preheat the oven on Convection Roast Mode to 400°F with a rack on position 4.
In a large bowl toss the vegetables with the olive oil and kosher salt.
Spread evenly onto a baking tray lined with parchment paper.
Place into the oven and roast for 20 minutes.
Remove the pan from the oven and stir.
Return the pan to the oven and cook an additional 10–15 minutes or until fork-tender.