– mixed vegetables of your choice include potato or squash to achieve creamy texture include potato or squash to achieve a creamy texture
– low sodium, fat free vegetable broth or stock
Preheat oven to 450 degrees F. Prepare vegetables by washing, peeling, and cutting into large 2-inch chunks. Place vegetables in a single, non-crowded layer onto a rimmed sheet pan.
If too crowded, vegetables will steam and not roast. Use two pans if roasting a large amount. Drizzle olive oil lightly over vegetables, and salt and pepper. Mix in fresh or dried herbs.
Bake vegetables for 20 minutes or until lightly browned. Remove herb sprigs and place in a dutch oven or large saucepan. Add broth or stock to just cover the vegetables.