Roasted Root Vegetables
Roasted Root Vegetables
2 (12 oz.) pkgs.  |  serves 4
Do Not Thaw.
Oven: Preheat oven to 450°F. Remove vegetables from packaging. Spread in single layer on a rimmed baking sheet. Toss with 1 tablespoon olive oil, ¼ teaspoon salt and ⅛ teaspoon ground black pepper. Roast for 25 minutes until golden brown and tender.
Microwave (1100 Watt): Remove vegetables from packaging. Place in a microwave-safe dish. Toss with 1 tablespoon olive oil, ¼ teaspoon salt and ⅛ teaspoon ground black pepper. Cover with plastic wrap venting one corner. Microwave on HIGH 3 minutes. Carefully peel back film; stir. Microwave an additional 1 ½ minutes or until tender.