"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Roasted Vegetables Recipe

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

Contributor:  
Contributor:  
Nancy Register
Added: Tuesday, February 12, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 lbs of favorite vegetables (red potatoes, peppers, squash, cauliflower, etc)
1 T olive oil
1/2 tsp kosher salt
1/4 tsp black pepper
3-4 unpeeled garlic cloves
1 T fresh chopped rosemary, or thyme

Directions:
Directions:
Toss all ingredients in large bowl.
Spread vegetables in single layer in shallow roasting pan.
Roast at 450 30-40 minutes
You may want to add tender vegetables like peppers or green beans 10 minutes into the baking time

Number Of Servings:
Number Of Servings:
6-8
Personal Notes:
Personal Notes:
I made this when Jill and Chelsea visited and they loved it

 

 

 

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