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Irresistible Aroma — Roasted Vegetables

After a busy afternoon of yard work – or bookkeeping– the aroma of roasted vegetables is irresistible.  Once you put it in the oven, it doesn’t take much attention until it’s done.  Satisfying by itself, it also complements a roast chicken or a beef round eye roast, too.

Roasted Carrots, Onions, Parsnips, Peppers and Tomatoes

2 Medium Carrots, peeled and quartered

1 Medium Onion, peeled and quartered

2 medium Parsnips, peeled and quartered

1 Large Green Pepper, cut in strips

2 Small Roma Tomatoes, peeled and quartered

1 teaspoon Salt

1/4 teaspoon Ground Pepper

1 tablespoon Olive Oil

1 teaspoon Dried Parsley

Optional:  Minced Garlic, Jalapeno Peppers, Celery, Squash, Potatoes, Green Beans

1.    Preheat oven to 350-400 degrees F.  Use fresh vegetables.  Prepare and cut vegetables so slower-cooking ones are cut smaller, and faster-cooking are cut larger.

2.    Oil a baking sheet or pan large enough so pieces of vegetables aren’t crowded.  Combine vegetables and seasonings; toss to coat well.  Spread evenly in pan.

3.    Roast for 45-60 minutes, until tender and delicately browned, adjusting time as needed.  (Alternatively, you can do all the cooking in a heavy 10″ skillet over low heat, turning often with spatula.)

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