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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Roasted Vegetables Recipe

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This recipe for Roasted Vegetables is from OUR 2011 FAMILY COOKBOOK, 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:  
5 medium red potatoes, cubed
4 medium carrots, cut into 1/2 inch slices
2 small turnips, peeled and cubed
1 garlic clove, minced
2-4 tbsp. olive or canola oil
1 tbsp. minced fresh rosemary
OR 1 tsp. dried rosemary, crushed
1/2 tsp. salt
1/4 tsp. pepper

Variations: Add or Substitue with the Above:
Green or red peppers
Yellow squash
Zucchini squash
Green beans
Broccoli
Asparagus
Include whatever herbs from your herb garden:
Basil
Oregano
Parsley
Chives
Sage etc.
Directions:
Directions:
Place vegetables and garlic in a greased 13 in.x 9 in. x 2 in. baking dish or use a pampered chef stone. Drizzle with oil; sprinkle with rosemary, and other herbs you choose, salt and pepper. Stir to coat. Bake, uncovered, at 350 degrees for 35 minutes. Increase temperature to 450 degrees; bake 10-15 minutes longer or until vegetables are tender.
Number Of Servings:
Number Of Servings:
10-12 servings
Preparation Time:
Preparation Time:
30 min. prep time; 50min.-1hr. cooking time
Personal Notes:
Personal Notes:
Great additon to any meal.

 

 

 

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