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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Roasted Vegetables Recipe

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This recipe for Roasted Vegetables is from Byrd 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:  
2 lb vegetables
olive oil

Optional seasonings and add ins:

grated Parmesan
grated lemon
chives
garlic
black pepper
chopped thyme
chopped parsley
chopped nuts
chopped rosemary
Directions:
Directions:
Cut and toss in olive oil then roast at 450º.

Potatoes in 1 inch chunks, for 35 minutes.

Brussels Sprouts, halved, for 20 minutes.

Red onions and Fennel, ½ inch wedges for 30 minutes.

Turnips and Squash 1 inch chunks for 35 minutes.

Broccoli and Cauliflower, 2 inch florets for 20 minutes.
Number Of Servings:
Number Of Servings:
8

 

 

 

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