"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Roasted Vegetables Recipe

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This recipe for Roasted Vegetables, by , is from A Double Portion, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Brenda Seals
Added: Wednesday, January 9, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4 Yukon gold potatoes, sliced
2 red onions, sliced
2 parsnips, sliced
2 carrots sliced
1/4 cup of extra virgin olive oil
1/4 cup balsamic vinegar
sprinkle of salt to taste
vegetable spray
coarse ground pepper to taste
1/2 teaspoon of dried oregano
1/2 teaspoon of dried basil

Directions:
Directions:
1. Place prepared vegetables on a cookie sheet sprayed with vegetable oil (may cover with aluminum for quick clean up). 2. Whisk balsamic vinegar and olive oil together and pour over vegetables. 3. Season with herbs and salt and pepper. 4. Bake in 375 degree preheated oven for 35-40 minutes.

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
Great with Pot Roast.

 

 

 

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