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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Oven Roasted Veggies Recipe

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This recipe for Oven Roasted Veggies is from BOUNTIFUL GOODNESS From Our Kitchens to Yours, 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:  
Carrots
Broccoli
Cauliflower
Potatoes
Red peppers

3 or 4 garlic cloves, cut in ¾ squares
1 T. fresh rosemary finely chopped
1/4 c. olive oil
1½ tsp. Kosher salt (or 1 tsp regular salt)
A few dashes of black pepper to taste
Directions:
Directions:
Cut into bite size pieces: carrots, broccoli, cauliflower, potatoes, red peppers; set aside. On a cutting board make a pile of prepared garlic and rosemary; sprinkle with salt and black pepper. With broad side of knife smash (massage) the salt and pepper into the garlic and rosemary, releasing flavors. Scoop seasoning pile into the olive oil, mix and let stand 15 minutes to 2 hours. In a large bowl, toss the veggies and oil mixture together, Scatter onto a large baking sheet so veggies are not too close. Bake at 350º until veggies are becoming soft and edges slightly charred. Don't pull out too early or you'll lose a lot of flavor. Enjoy!!!
Number Of Servings:
Number Of Servings:
4-8 people as a side dish
Preparation Time:
Preparation Time:
15 nunutes -2 hours
Personal Notes:
Personal Notes:
All three of our sons love to cook and this is one of "middle" son's favorite; also it was one way he found their three children would eat vegetables :)

 

 

 

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