Roasted Vegetables

March 7, 2019

Did you know that vegetables have sugars in them? When you roast vegetables, it caramelizes them a bit and brings out more flavor! Not to mention it adds a bit of a crunch because of the oil. Delicious!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Roasted Winter Vegetables

 

CUT ALL THE VEGETABLES IN ABOUT 1 INCH PIECES


3 slender carrots, peeled and trimmed
1 small turnip, peeled
3 fingerling potatoes, scrubbed and cut lengthwise in halves
2 small parsnips, peeled, trimmed, and cut diagonally into 1-inch-thick slices
1 medium onion, trimmed, peeled and halved, each 1/2 cut into quarters
1 beet, peeled and cut into thick wedges
½ of a whole head garlic, separated into cloves, unpeeled
1+ sprig fresh rosemary, sage, or thyme
Salt
Freshly ground black pepper
Extra-virgin olive oil

Directions:


Preheat the oven to 400 degrees F.

1. Put all the vegetables and the herb sprigs in a large bowl. Drizzle generously with olive oil, and season well with salt and black pepper, tossing them with your hands to coat them evenly.

2. Place the veggies in a single layer on a large baking sheet. Cook, stirring the vegetables occasionally, until they are tender and golden brown, about 45 minutes.

 

3. Serve the vegetables on a platter to accompany a roasted main course.

 

 

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