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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Roasted Vegetables Recipe

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This recipe for Roasted Vegetables is from Branum 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:  
3-4 small yellow squash
3-4 small zucchini squash
pkg brussel sprout, halved
1 onion, peeled
4-5 small sweet potatoes, peeled
20 baby carrots
green, red or yellow bell peppers, cored
Directions:
Directions:
After washing, coring and peeling vegetables, cut into cubes. Trying to keep all about the same size so they will cook uniformly. Spray a 9x13 baking dish with Pam. Pile in veggies and drizzle with olive oil. Use McCormick grinders liberally, toss all to coat well. Roast 30-45 minutes @ 400º. Checking after 30 minutes to see if they are tender-sweet potatoes and carrots will take the longest. These are the veggies we like, try with the ones your family likes.

 

 

 

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