Roast Vegetables

5 chefs marked this Roast Vegetables recipe as Favorite
4 chefs marked this as Try Soon
Recipe look good to you?     

Roast Vegetables Ingredients

6 medium Potatoes peeled and halved lengthwise	1 large Sweet potato peeled and quartered into whole sections across
4 small Onions skined	Pumpkin scrubbed and halved
4 medium Carrot`s peeled and left whole	2 tablespoons Oil
2 medium Parsnip`s peeled and halved across

Instructions for Roast Vegetables

Pre-heat oven to 200 degree celcius , while preparing vegetables. After rinsing vegetables place on paper towles to dry. In a large baking dish pour in 1 tablespoon of oil and smear over the base of the dish, then place all the vegetables into the dish and pour the other tablespoon of oil over the top of the vegetables, then stir them around a little. If you have a roast in the oven then place the dish either on a shelf under the roast or over top of it and cook for about 45 minutes, checking and turning vegetables every 20 minutes.If the pumpkin or sweet potatoes are becoming to soft then remove them from the oven and place on a plate and just before serving return to the dish in the oven to heat through.



Main Ingredient: VegetablesCuisine: Uncategorized

More like this...

Roast Vegetables

Linguine with Roast Vegetables And Smoked Bacon

Campanelle with Roast Vegetables

Pot Roast with Roasted Vegetable Sauce