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Roasted Vegetables Recipe

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This recipe for Roasted Vegetables is from Cindy Harbaugh Family Cookbook Project, 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:  
Mixed veggies of choice:
12 carrots (sliced on diagonal thick)
1 1/2 lb brussel sprouts cut in half
Butternut squash 4-5 lb, cut in half
fennel 4 lg 1/2 in slices
asparagus 1-2 lb.
Leeks sliced thinly (4)
Zucchini 1/2 inch pieces
eggplant or bell peppers or onion in cubes
sweet potato
summer squash

garlic olive oil
salt
pepper
Could add balsamic vinegar also

optional sprigs of thyme or rosemary while roasting
and Parmesan added after.
Directions:
Directions:
Oven 400º

Roast veg until brown and crisp. turning every 15-20 min.

Trick: when cut veg, toss in 1 T lemon juice, 1 t red wine vinegar, 1 t honey per lb of veg. Soak 10-20 min. Drain liquid and then add olive oil 1 T per lb. Then roast
Number Of Servings:
Number Of Servings:
6-8
Personal Notes:
Personal Notes:
add to broccoli: lemon zest and lemon juice and toasted sliced almonds.
add to brussel sprouts red pepper flakes then after cooking drizzle white wine vinegar and honey.
Seasoning: smoked paprika, sliced lemon, lemon zest,

 

 

 

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