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Roasted vegetables Recipe

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This recipe for Roasted vegetables is from Judy's 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:  
Potatoes
Carrots
Onions
Broccoli
Squash
Cauliflower



All vegetables should be the same size so they cook in about the same length of time.
Directions:
Directions:
Cut and dump all veggies in a large bowl:
Drizzle oil over veggies, add a generous sprinkling of salt and pepper
Toss well
Turn out on a large foil lined pan (be sure it has an edge so oil does not drip in oven)
Cook at 425º for about 20 minutes (stirring occasionally during cooking)
Til done to your taste
Personal Notes:
Personal Notes:
The basic vegetables that I use are the potatoes, carrots and onions. We like to add whatever we have available. Roasted is now my favorite way to prepare veggies. Any leftovers are still as good as if they were fresh, but there are seldom any leftovers. Enjoy!

 

 

 

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