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Basic ROASTED VEGETABLES Recipe

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This recipe for Basic ROASTED VEGETABLES, by , is from Our Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Liz Becker

Category:
Category:

Ingredients:  
Ingredients:  
1 large head of broccoli, florets chopped off from the stalk
1 large zucchini, chopped into half moons
1 large yellow squash, chopped into half moons
1 cup cherry tomatoes, sliced in halves
3 carrots, chopped
10 oz portobello mushrooms, sliced
1/4 cup of olive oil
2-3 tsp kosher salt
2 tsp ground black pepper

Directions:
Directions:
Preheat oven to 425 degrees Fahrenheit

In a large bowl, toss all the vegetables together with olive oil, salt, and pepper.

Divide the vegetables among two jelly roll pans.

Roast vegetables for 35-40 minutes, removing the vegetables from the oven every 15 minutes to stir around.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
45 mins
Personal Notes:
Personal Notes:
You can virtually roast any type of vegetable you want with this base recipe. Adjust amount of olive oil and salt/pepper based on the amount of veggies you're roasting. I've done sweet potatoes, potatoes, cauliflower, bell peppers, etc.

 

 

 

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