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Roasted Veggies Edit Tags: Side Dishes, Vegetable Dishes
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Author: Annette Moon
Uploaded By: Annette & Bill
Ingredients:- Baby Carrots or chopped carrots
- Onion cut in eighths and separated
- Shallots cut in quarters
- Red potatoes quartered or smaller if potatoes are large
- Broccoli cut into bite size flowerettes
- Cauliflower cut in bite size flowerettes
- Asparagus cut in 2-3 pieces
- Snap Peas
- Red and Green Bell peppers cut into 1 inch pieces
- Sweet Potato wedges or fries (I used the frozen type,)
- Mushrooms (cut in half or thirds if really large)
- Grape tomatoes left whole
- Garlic- cut cloves of garlic in half or thirds depending on size
- Olive Oil
- Salt
- Pepper
- Basil or any other herbs
- (You can really make this with any combination of veggies you want. Adjust the amounts according to how many people you are feeding.)
Directions:
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Cut the vegetables.
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Pour a few Tablespoons of Olive Oil in a large Ziploc Baggie.
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Add the Basil.
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Add the cut up vegetables and shake until all the veggies are well coated.
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Add more Olive Oil if needed.
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Pour the veggies into a pan, salt and peppering each layer.
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Bake in 425° oven.
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Carefully stir every ten minutes.
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Cooking time varies according to how large or small you cut your veggies.
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Can be cooked in 30 minutes if everything is really small and can take closer to 45 minutes to an hour if larger pieces.
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