Hey There!

I wanted to make a chicken stew the other day and thought it might taste even better if I added some roasted vegetables.  It did!

You may have noticed that I already have a recipe for roasted vegetables here under Vegetables.  It is a similar recipe but this one is just a bit different in that the vegetables are diced and the types are slightly different.

You can eat these vegetables on a plate next to a piece of chicken or beef, or you can put them in a bowl of soup or just eat them off the pan.  So, so, so easy and ever so delish.

These are root vegetables

I like turnip.  If you decide to use turnip in this roast, put it in a pot and cover it with water and bring it to a boil and cook for five minutes, because it takes a little longer to roast than the other vegetables.

Dice the following vegetables into small pieces, approximately1/2 inch

1 parsnip

½ turnip (diced and then cooked for five minutes)

2 carrots

1 onion

1 large potato

spread them on a baking sheet and sprinkle with

½ tsp. salt

1 TBLSP. balsamic vinegar

2 TBLSP. olive oil

Toss well and bake for one hour in preheated 400 degree oven