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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

Oven-Roasted Vegetables Recipe

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This recipe for Oven-Roasted Vegetables is from Culinary Queen, 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 large sweet potatoes, peeled and cut into 1" cubes
3 large potatoes (or 2-3 lbs small red potatoes), peeled and cut into 1" cubes
3-4 carrots, cut into 1" pieces
2 lbs mushrooms, stems removed (baby portobello or white)
¼ cup olive oil, divided
1 lb green beans, cut into 2" pieces
2 tsp coarse or kosher salt
1 tsp freshly ground black pepper
2 tbsp balsamic vinegar
Directions:
Directions:
Preheat oven to 425º. In large bowl, toss sweet potatoes, potatoes, carrots and mushrooms with half the olive oil. Spread in a large roasting pan. Roast for 20 min. Remove from oven; add green beans to bowl and toss with the remaining olive oil, salt and pepper. Add to vegetables in pan and roast for another 10 to 15 min until vegetables begin to caramelize. Add vinegar and toss. Serve warm or at room temperature.
Number Of Servings:
Number Of Servings:
10-12

 

 

 

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