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Roasted Vegetables Recipe

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

Contributor:  
Contributor:  
Ivey Mitchell
Added: Sunday, August 27, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 lbs assorted vegetables, cut up (carrots, onions, peppers, mushrooms, zucchini, broccoli)
OR
2 lbs potatoes, washed and quartered (I like red)
3 T olive oil
1/2 T crushed garlic
1 T Lawry's seasoned salt
1 t thyme (or basil)

Directions:
Directions:
Preheat oven to 450
Place potatoes OR veggies in a large mixing bowl.
Mix other ingredients in small bowl and toss with potatoes or veggies.
Spread on slightly oiled baking tray.
Roast potatoes 30-40 minutes until browned and crisp outside and soft inside. (toss halfway through baking)
Roast veggies 20-25 minutes until tender/crisp.
(If you want to combine potatoes and veggies, just cut potatoes smaller and cook all 20-25 mins.)

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
20 min.
Personal Notes:
Personal Notes:
I ALWAYS double this or at least use more than 2 lbs. I have yet to taste a better vegetable side dish than this one. And it works for almost every vegetable we try. Delicious!

 

 

 

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