"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Ellen's Vegetables Recipe

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This recipe for Ellen's Vegetables, by , is from The Minter Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ellen Minter
Added: Friday, August 17, 2007

Category:
Category:

Ingredients:  
Ingredients:  
Any single combination of the following:
Whole mushrooms;
Brussel sprouts cut in half;
Carrots peeled and cut no smaller than 2 inches;
Broccoli flowers;
Zucchini;
Yellow Squash;
Celery (cooks quickly);

Extra Virgin Olive Oil;
Pepper coarsely ground;
Salt sea salt;
Parsley fresh if possible or 1-2 tablespoons of dry parsley

Directions:
Directions:
Preheat oven to 425 degrees.

Clean and cut (big chunks work best) veggies and put in a plastic bag. Add EVOO, one tablespoon at a time until when you shake the bag the veggies are lightly coated. Add pepper, salt and lots of fresh chopped parsley. Shake bag well. Pour contents onto cookie sheet and bake for 15-20 minutes (depending on the veggies). Check at 10 minutes to toss veggies around in pan. Remove when they have carmelized and are just about fork tender.

Number Of Servings:
Number Of Servings:
2-4
Preparation Time:
Preparation Time:
10 minutes
Personal Notes:
Personal Notes:
I use whatever I have in my refrigerator so this could include quite a few different veggies. I originally got this recipe from the Barefoot Contessa but have improvised and improved on it keeping the vegetables as natural and simple as possible.

 

 

 

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