Guest guest Posted November 4, 2007 Report Share Posted November 4, 2007 I'm going to try this. I have just discovered roasted butternut squash prepared very similar so I just know the addition of the other veges will be wonderful. Thanks for posting! Valerie Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 4, 2007 Report Share Posted November 4, 2007 --- Valerie <bvwagner wrote: > I'm going to try this. I have just discovered > roasted butternut squash > prepared very similar so I just know the addition of > the other veges > will be wonderful. Thanks for posting! > > Valerie > > Music washes away from the soul the dust of everyday life. Berthold Auerbach Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 28, 2009 Report Share Posted January 28, 2009 ROASTED WINTER VEGETABLES Yield: 6 to 8 servings 2 or 3 parsnips 2 pounds winter squash 4 carrots 1 firm eggplant 1 to 2 fennel bulbs 2 large red onions 6 cloves garlic 2 to 3 tablespoons fresh rosemary crushed red pepper, to taste 1/4 cup olive oil Preheat oven to 400 degrees F. Peel and cut up the vegetables into attractive wedges and cubes. Arrange vegetables and garlic in a single layer in a large, oiled roasting pan, and sprinkle them with rosemary, crushed red pepper, and olive oil; toss lightly with your hands to coat. Roast vegetables, turning them occasionally so they don't stick or burn, until they are browned and tender, about 1 to 1- 1/4 hours. Quote Link to comment Share on other sites More sharing options...
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