Total Time
Prep 15 mins
Cook 0 mins

I love the name of this!! "Liberated" from the website. (RecipeZaar requires that I enter amounts...choose whatever amount and combination of vegetables you wish.)

Ingredients Nutrition


  1. Slice each vegetable 1/4-inch thick. Lightly brush a cookie sheet with olive oil and butter.
  2. Coat both sides of the vegetables with the oil from the pan. Season to taste with garlic salt and pepper.
  3. Roast in a 500 degree F. oven for 10 minutes or until the vegetables begin to brown. Then turn the vegetables and continue to roast for 5 to 10 minutes more.


Most Helpful

For the root vegetables, I used 6 small beets, 4 rutabagas, and 2 potatoes. To season, I used 2T roasted garlic olive oil and 1T ranch dressing mix. I placed everything in a large bowl, put the lid on top, and shook to coat the veggies with oil and ranch. The potatoes were excellent! The beets and rutabagas were tastier than usual, too. Those two are still not my favorites, but I could easily toss all of these in a chicken noodle soup, and be glad they were there. The roasting did bring out the best of the flavor!

nethope January 29, 2012

I used 2 carrots, 1 large sweet potatoe, 2 medium potatoes (cut as per specified) and 1 large onion cut into 1/8th wedges and followed as per recipe but was expecting it to burn to a cinder (turned fan forced oven up to the max 250C) and after the first 10 minutes were only just getting a tinge but by the second 10 minutes had a nice brown colour though not crunchy, this could partly be due to me doing them in a deep sided roasted dish. Overall very much enjoyed and all eaten up and will certainly give it another go. Thank you BarbryT, made for Aussie/Kiwi Recipe Swap #35 December 2009.

I'mPat December 09, 2009

I love what roasting does to veggies! I used carrots, white potatoes, sweet potatoes and beets. Cutting the vegetables so thin makes them cook very quickly making this a good week night dish. Made for PRMR Special Tag.

Dreamer in Ontario November 23, 2009

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