"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Roasted Vegetables Recipe

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This recipe for Roasted Vegetables, by , is from Lloyds'N'Loves Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ivey Mitchell
Added: Sunday, November 11, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 lbs. assorted vegetables, cut up (carrots, onions, peppers, mushrooms, zucchini, cauliflower, etc.)
OR
2 lbs. potatoes, washed and quartered
3 Tbl. olive oil
1/2 Tbl. crushed garlic
1 Tbl. Lawry's seasoned salt
1 tsp. dried thyme (or basil)

Directions:
Directions:
Place potatoes or veggies in large mixing bowl. Mix other ingredients in small bowl and pour over veggies; stirring to coat. Spread on slightly oiled baking tray with edges. Roast potatoes 30-40 minutes at 450 until browned and crisp outside and soft inside, tossing half way through baking. Roast veggies 20-25 minutes until tender/crisp; stirring once while baking. (If you want to combine potatoes and veggies, cut potatoes smaller and cook 20-25 minutes.)

Personal Notes:
Personal Notes:
My very favorite vegetable recipe. Delicious with almost any vegetable. I almost always use more than 2 lbs too, and the seasoning is still sufficient.

 

 

 

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