"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Steam Roasted Veggies Recipe

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This recipe for Steam Roasted Veggies, by , is from Cindy Harbaugh Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Cynthia Harbaugh

Category:
Category:

Ingredients:  
Ingredients:  
Veggies: 1 or 2 of your choice
1 lb carrots cut 2 inches
1-2 fennel bulbs big chop
Parsnips
1 1/2 lb fingerling potatoes
Lg head of cauliflower
2-3 lb butternut in 1 inch pieces
3 T olive oil for each sheet pan
Kosher salt and pepper
Spices like Napa and fresh rosemary for potatoes, 2 T. Maple syrup and 1 t. Sriracha and thyme for carrots, etc,, 2 t. Honey and pinch of cumin and coriander over veg, lemon zest, Coriander, cumin, tumeric, cayenne, fresh ginger, to heat in oil and add lemon juice and cilantro to toss with cauliflower. 2 T. Melted butter, fresh sage leaves crisp in butter, 1 t. Lemon juice and mix with butternut after roasting.
Can also serve veggies with a yogurt sauce 1/3 c. Yogurt, 1/2 t. Lemon zest, garlic clove, 2 t. Honey,,, 1/2 t. Salt. Also a sprinkle of dukkah.

Directions:
Directions:
Oven 425
Toss veggies in oil and add salt and pepper. Parchment paper sheet pan, put veggies on, cover tightly with foil.
Roast 15-20 minutes. Remove foil, can drizzle any sauces and fresh herbs over if like, and roast until desired brown and doneness, 10-25 minutes. Toss and sprinkle with dry herbs.

Number Of Servings:
Number Of Servings:
4-6

 

 

 

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