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Roasted Vegetables Recipe

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This recipe for Roasted Vegetables is from Our Family Favourites, 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:  
8 c of vegetables cut into similar size pieces. Use a combination of vegetables (carrots, red potatoes, bell peppers, onion wedges or pearl onions, brussel sprouts halved if large, sweet potatoes, cauliflower, turnips, beets, mushrooms, zucchini, green beans, broccoli etc.)
1/2 c olive oil
1 tsp thyme
1 tsp basil
1 tsp dill
1 tsp sea salt
1 tsp black pepper
Directions:
Directions:
Preheat oven to 400º. Put all vegetables and spices into a large bowl. Drizzle with olive oil and gently toss to coat. Spread vegetables into a 9 x 13 pan or cookie sheet and bake for
45 - 50 minutes or until the vegetables are fork tender.

You can virtually roast any type of vegetables you want with this base recipe. Adjust the amount of oil and seasonings on the amount of vegetables you are roasting.
Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
My favourite vegetables are the small baby potatoes, sweet potatoes, pearl onions, mushrooms, brussel sprouts, and turnips. You can easily omit the potatoes if you are having a different side potato dish.

 

 

 

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