Roasted Vegetables

I have been really enjoying this recently, it's simply a medley of roasted cubed vegetables, you can use whatever is in season, its great as a side dish or for breakfast or lunch with a fried egg. 

Ingredients:

• 2 white potato cubed 
• 2 sweet potato cubed 
• 2 beetroot cubed 
• 1/4 of a medium eggplant cubed 
• a dash of Italian herbs 
• salt and pepper to taste 
• about a tablespoon of olive oil 
• about 1/4 of a teaspoon  of paprika and chipotle pepper 

Method:

1. cube the vegetables, with the beetroot using a glove is wise then boil them for about 15 min until soft

2. then add the veggies to a baking sheet with the oil and spices and bake at 425 for 15-20 until crispy.  

Happy spring everyone. 

Hugs 

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