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Roasted Vegetables More Recipes Like This


Ingredients: Metric Units
Your Favorite Vegetables
Try...
- brussel sprouts (trimmed)
- carrots sliced (or baby carrots)
- red bell peppers
- onion, thickly sliced
- potatoes, sliced into chunks, unpeeled (klyft)
- zucchini, sliced, unpeeled
2-3 Tbsp. Olive Oil
Salt
Pepper
Fresh Herbs (optional)
Directions:
Roasting brings out the natural sweetness of the vegetables - and it takes very little "cook's attention time." Just pop them in the oven alongside your roast and stir a couple times. A nice variety of vegetables adds color and interest to the plate.

Preheat oven to 425F.

In medium baking dish, arrange your favorite vegetables. Stick with a hearty assortment.

Drizzle with olive oil.

Salt and pepper to taste. Add chopped fresh herbs to complement main dish. Try tarragon, or dill, or parsley, or cilantro.

Mix vegetables with your hands to evenly coat with oil and seasoning.

Bake at 425F degree oven for 30-45 minutes or until vegetables are fork tender. Stir occasionally while cooking to evenly brown. This does not need to be done frequently. Maybe twice. When vegetables can be pierced with a fork, they are done.
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Contributed on: and modified on Friday February 22nd, 2008