Roasted Root Vegetables

Ingredients:

• Sweet Potatoes, peeled and cut into 1.5 inch strips (2-3 lbs.)
• Carrots, peeled and sticked (1-2 lbs.)
• Green Bell Peppers, chopped into large pieces (3 large)
• Radishes, quartered (1 lb.)
• Onions, quarter slices (3-4 medium)
• Olive Oil (.5 cups)
• Seasoned Salt (2 tbsp.)
• Black Pepper (2 tsp.)
• Brown Rice (2 cups)

Directions:

1. Cook Rice.
2. Line baking sheets with foil.
3. Mix .25 cups Olive Oil, 1 tbsp Seasoned Salt, and 1 tsp. Black Pepper in a large bowl.
4. Toss Sweet Potatoes and Carrots in Oil Mixture and place on baking sheets
5. Bake at 450 degrees for 60 minutes, turning pieces half-way and rotating trays.
6. Mix remaining .25 cups Olive Oil, 1 tbsp Seasoned Salt, and 1 tsp. Black Pepper in the same bowl.
7. Toss Green Bell Peppers and Radishes in Oil.
8. When Sweet Potatoes and Carrots are done, place in large container and change foil on the baking sheets.
9. Place Radishes and Bell Peppers on 1 Baking Sheet.
10. Toss Onions in remainder of oil mixture and place on other baking sheet,
11. Bake Onions for 20 minutes and Radishes and Bell Peppers for 40 minutes, turning over pieces half-way for each.
12. Mix all veggies together and serve over rice.