Thursday, October 4, 2007

Roasted Fall Veggies

I made the chicken fried seitan again, but also made some awesome oven-roasted veggies that tasted like fall (even though it was 21 degrees today). The veggies are easy to make: cut up potatoes, onion, turnips, rutabaga, parsnips, and carrots. Toss in olive oil and sprinkle with sea salt. Roast on a cookie sheet lined with parchment paper in a 350 degree oven for an hour, or until veggies are soft.

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