Roasted Vegetables with Dates
Author: Denise Costello
Ingredients
- 2 carrots, peeled and cut into ½-in x 2-in sticks
- 2 small beets, peeled and cut into ½-in x 2-in sticks
- 1 medium onion, sliced
- 1 red pepper, sliced
- 2 Tbs extra-virgin olive oil
- Pinch of sea salt
- ½ cup pitted dates, sliced
- 3 Tbs parsley, chopped
Instructions
- Preheat oven to 400 degrees. Combine the ingredients except parsley in a large bowl and toss well. Place on a large cookie sheet and cover with foil. Bake until vegetables are tender, 30-40 minutes. Gently toss the vegetables together with parsley and serve hot.