Roasted Root Vegetables 


    • Cooking Basics: Roasted Root Vegetables
    • Difficulty: Easy
    • Prep Time: 5 minutes
    • Cook Time: 30-50 minutes (depending on how thick they're cut)
    • Prep Equipment: FinaMill, FinaPod with Pepper, FinaPod with Pink Himalayan Salt, FinaPod with Herbs de Provence, clean cutting board, sharp knife, 1-gallon freezer bag.
    • Cook Equipment: Baking Sheet, Oven
    • Shopping List: Yams,Carrots, Potatoes, Olive oil
    • Preparation:
      1. Preheat your oven to 425 degrees F.
      2. Place the veggies into the freezer bag and add approximately 2 tablespoons of olive oil
      3. Shake vigorously to coat all of the veggies evenly
      4. Coat the baking sheet with the remainder of the olive oil from the bag, or add more if needed
      5. Arrange the veggies evenly on the baking pan
      6. Use your FinaMill and click in the salt FinaPod. Cover evenly to taste. 
      7. Click out the FinaPod and replace with Pepper pod, coat, repeate with the Herbs de Provence FinaPod also covering vegetables evenly with spices and flavor
  • Cooking DIRECTIONS

    1. Preheat your oven to 425 degrees F.
    2. Bake for 12-15 minutes or until tender
    3. Serve and enjoy