Roasted fall vegetables - Gluten-free

October 21, 7:11 PMColumbus Gluten-Free Food ExaminerKimberly Bouldin

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Fall is the best time of year for roasting vegetables.  Nothing is better than a bowlful of warm, yummy goodness fresh from the oven.  Just about any vegetable can be roasted.  Below is a recipe of a combination of some favorites.

Roasted Fall Vegetables (and a fruit, too)

2-3 large sweet potatoes

3-4 medium beets, peeled

5-8 carrots

1 12 oz package of mushrooms

2-3 Honeycrisp Apples

1.  Wash & chop all vegetables (and the apples).

2.  Preheat the oven to 400 degrees.

3.  Spray a large baking dish or roasting pan with Pam

4.  Toss all chopped vegetables in a TBSP or 2 of extra virgin olive oil & season with sea salt & pepper.

5.  Place in the oven and set the timer for 20 minutes.  Check & stir after 20 minutes.  Do this a few more times.  Total cooking times will vary on personal preference, but is roughly 45 min to 50 min.  

The beauty of a recipe like this is that it can be personalized to meet different likes & dislikes.  A variety of other vegetables & spices can be added to change the dynamics of this dish.  The best bonus of all?  Naturally gluten-free.  :)