Guest guest Posted February 1, 2006 Report Share Posted February 1, 2006 I roast veggies in a clay pot you soak in water for 15 mins. prior. You toss all the veggies in the pot, I very lightly brush them with olive oil, sprinkle mixed herbs on top. Bake for 50 minutes on 425. The water from the clay pot will create a steam inside and all the flavors release, the heat of the clay makes them cook fast. I remove the lid and let them brown during the last 10 mins. of roasting. Delicious!!!! Keep your eye out at the throft shops. I found 2 of my 3 clay pots for a few dollars, never used and in perfect condition. You want to make sure the inside of the pot isn't glazed. Mine are made by Romertopf. I also roast veggies on a jelly roll pan, just brush with olive oil, spronkle herbs and roast at about 375 and turn the veggies a few times. The carrots I cut lengthwise and potatoes in half lengthwise also, onions in half also. Donna , " Shelly " <anislandgirl@c...> wrote: > > This is a little lower than the oven temp I have been roasting at. > Maybe I will try this. Thanks! > > Shelly Quote Link to comment Share on other sites More sharing options...
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