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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Roasted Vegetables Recipe

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This recipe for Roasted Vegetables is from A Double Portion, 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:  
4 Yukon gold potatoes, sliced
2 red onions, sliced
2 parsnips, sliced
2 carrots sliced
1/4 cup of extra virgin olive oil
1/4 cup balsamic vinegar
sprinkle of salt to taste
vegetable spray
coarse ground pepper to taste
1/2 teaspoon of dried oregano
1/2 teaspoon of dried basil
Directions:
Directions:
1. Place prepared vegetables on a cookie sheet sprayed with vegetable oil (may cover with aluminum for quick clean up). 2. Whisk balsamic vinegar and olive oil together and pour over vegetables. 3. Season with herbs and salt and pepper. 4. Bake in 375 degree preheated oven for 35-40 minutes.
Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
Great with Pot Roast.

 

 

 

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