"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Roasted Vegetables Recipe

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

Contributor:  
Contributor:  
Wendy Beager

Category:
Category:

Ingredients:  
Ingredients:  
Butternut squash, peeled, cleaned and cut into 1-inch cubes
Sweet potato, peeled and cut into 1-inch cubes
Rutabaga, peeled and cut into 1-inch cubes
Parsnips, peeled and cut into 1-inch pieces
Carrots, peeled and cut into 1-inch pieces
Kohlrabi, peel and cut root into 1-inch pieces
Asparagus spears, cleaned and ends snapped off bottom
Green beans, fresh, cleaned
Snap peas
Olive oil
Salt and pepper

Directions:
Directions:
Place cut up root vegetables of choice onto large sheet pan. Heat oven to 400. Drizzle vegetables with olive oil and sprinkle with salt and pepper. Roast in oven for 30 minutes, occasionally stirring veggies.

Green vegetables like asparagus, green beans or peas don't need to roast as long. Spread evenly on sheet pan and drizzle with olive oil, salt and pepper. Roast at 400 for 15 minutes.

Can also be done on grill!

Personal Notes:
Personal Notes:
Make whatever you like for veggies! I have started roasting veggies a lot more. Super tasty!

 

 

 

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