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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Roasted Vegetables Recipe

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This recipe for Roasted Vegetables is from My Family & Friends Kitchen Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Asparagus, Cauliflower, Beets, Squash, Brussel sprouts, Parsnips, Onions or whatever vegetables you'd like.
Directions:
Directions:
Clean and prepare any raw vegetable: This is a favorite to use for vegetables like asparagus or beets. Cut the big vegetables into chunks about an inch in size. Asparagus is fine in spears. Toss the vegetables in good olive oil and coarse sea salt. Pepper if you wish or add a couple dashes of hot sauce or chili powder to the toss. Spread on a cookie sheet and bake at 450º degrees until the veggies reach the desired doneness. The longer you leave them the more carmelized they become. Beets take the longest, asparagus takes the least time. Start peeking in on them after 15 to 20 minutes. Serve as is.

 

 

 

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