Ellen's Vegetables Recipe
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Category: |
Category: |
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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
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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. |
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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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