"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Oven-Roasted Vegetables Recipe

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This recipe for Oven-Roasted Vegetables, by , is from Carrie's Table, 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!

Contributor:  
Contributor:  
Carrie Sisk

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)
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 425. 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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