Guest guest Posted December 10, 2000 Report Share Posted December 10, 2000 * Exported from MasterCook * Roasted Vegetables Recipe By : Star Tribune, 7/8/99 Serving Size : 1 Preparation Time :0:00 Categories : Side Dishes Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Carrots sliced in 1/2-in.-thick diagonal slices Brussels sprouts -- ends cut off and any yellow outer leaves removed Fennel bulbs -- stems removed and bulb cut into 1/2-in.-thick slices Butternut squash cut into 1 1/4-to 1 1/2-in. cubes New potatoes -- unpeeled and cut into quarters Sweet potatoes -- unpeeled and sliced 1/2-in. thick Beets -- unpeeled and cut into quarters Olive oil Kosher salt Freshly ground black pepper Toss each of the vegetables with olive oil, kosher salt and freshly ground black pepper. Roast in preheated 400-degree oven 20 to 40 minutes, until tender on inside and crisp on outside. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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