Roasted Root Vegetables

I don't necessarily know what to do with foods sometimes.  I am literally quite thankful for the internet because hopefully someone else knows an answer I can try!  While potatoes are not literally a "root" vegetable - they are close enough for my recipe!

Roasted Root Vegetables

Wash and peel organic:

russet potato
sweet potato
beet

Cut the potatoes and beets into chunks.  Spray an iron skillet with Pam and place the vegetables in the skillet.  Sprinkle with pomegranate seeds (something new I have never tried).  Drizzle with EVO and sea salt.  Roast at 350 degrees for 30 minutes or so until vegetables are tender.

The pomegranate seeds add a surprisingly wonderful slightly sweet flavor!

Potatoes & Beets with Pomegranate Seeds

"Let us not become weary in doing good, for at the proper time we will reap a harvest if we do not give up." ~ Galatians 6:9