Guest guest Posted December 3, 2006 Report Share Posted December 3, 2006 Roasted Roots Any combination of the following vegetables: beets carrots potatoes parsnips leeks onions garlic rutabaga winter squash olive oil and butter garlic salt and black pepper, to taste Slice each vegetable 1/4-inch thick. Lightly brush a cookie sheet with olive oil and butter. Coat both sides of the vegetables with the oil from the pan. Season to taste with garlic salt and pepper. Roast in a 500 degree oven for 10 minutes or until the vegetables begin to brown. Then turn the vegetables and continue to roast for 5 to 10 minutes more. ______________________________\ ____ Music Unlimited Access over 1 million songs. http://music./unlimited Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 3, 2006 Report Share Posted December 3, 2006 For a very yummy veggie dip/spread, send the results through a food processor then stir into greek yogurt or cream cheese (ala Alton Brown of Good Eats fame). -Erin www.zenpawn.com/vegblog , Renuka Singh <rsingh7567 wrote: > > Roasted Roots > > Any combination of the following vegetables: > beets > carrots > potatoes > parsnips > leeks > onions > garlic > rutabaga > winter squash > > olive oil and butter > garlic salt and black pepper, to taste > > Slice each vegetable 1/4-inch thick. Lightly brush a > cookie sheet with olive oil and butter. Coat both > sides of the vegetables with the oil from the pan. > Season to taste with garlic salt and pepper. Roast in > a 500 degree oven for 10 minutes or until the > vegetables begin to brown. Then turn the vegetables > and continue to roast for 5 to 10 minutes more. Quote Link to comment Share on other sites More sharing options...
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