Sunday, October 19, 2008

Roasted Vegetables

Nothing says fall, comfort, and satisfying like roasted vegetables.

4 carrots peeled, halved lengthwise and crosswise Cut into sticks.
4 medium potatoes, peeled, cut into 1/2 inch by 1 inch chunks
2 TBS olive oil, drizzled over the vegetables
Generously season with fresh ground pepper and coarse salt.
Remember, potatoes need the salt! Don't go skimpy on the salt. They need it.

Rinse the carrots and potatoes. Pat dry. then add oil and salt and pepper. Place on Demarle SILPAT. Bake at 450 for 20 minutes or until tender. I have cooked these on a Pampered Chef stone as well. The vegetables were more crispy when baked on the SILPAT.

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