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Roasted Vegetable Recipes

2013-05-19
roasted vegetables
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  • Servings : 6
  • Prep Time : 15m
  • Cook Time : 30m
  • Ready In : 45m

Nutritional Info

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Oven Roasted Vegetable Recipes:
Roasted Root Vegetables

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Ingredients

  • 1 onion, peeled and cut into wedges
  • 2 parsnips, peeled
  • 2 carrots, peeled
  • 1 yukon gold or red potato, scrubbed
  • 1 sweet potato, peeled
  • 1 butternut squash or turnip, peeled
  • 5 cloves garlic, crushed
  • 1/3 cup olive oil
  • salt & fresh ground pepper to taste

Method

Step 1

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Recipe Comments

Comment (1)

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    Also I believe it is important to towel dry the veggies before placing on baking sheet.

    Toss with olive oil, sea salt, pepper, thyme, rosemary and granulated garlic.

    I find they only need about 20-25 minutes at 400 degrees turning once or twice during that time.
    Leaving them uncovered allows them to roast and become browned staying firm not soggy.

    Enjoy!

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    by melanie rowe
    (spruce grove)

    The only one that ever work for me eat it every day if you can it work and its healthy and tasty . Comes from a personal trainer and i had my own touch of flavor.Enjoy

    2 parsnips, peeled and cut in small cube
    2 carrots, peeled and cut in small cube
    1 yukon gold cut in small cube, peeled or not
    1 red potato cut in small cube, peeled or not
    1 sweet potato, peeled and cut in small cube
    1 butternut squash or turnip, peeled and cut in small cube
    5 cloves garlic, cut in half or in hole if small
    1 breast no skin no bone chicken cut in small cube
    1 slice of inside the round steak cut in small cube
    all your favorite fresh herb cut
    pinch of no salt ,
    pinch of peper

    pre heat oven at 400 f

    Place all cleaned and cut vegetables in a large baking dish (with parshment paper) all layer not on top of each other add the chicken , you can also add B.B.Q no salt spice or vegetable rosted garlic no salt spice on chicken.cook for about 20 min , add steak in the middle of plate and garlic, all separated nothing should be on top of each other. Season with salt, pepper and fresh herb.

    Bake, uncovered for about 45 minutes or until vegetables are tender and potatoes are crispy and gold.Look often because the oven is high.

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