Roasted Fall Vegetables
This is great with a pork tenderloin. I just place it in the middle of the veggies at the appropriate time.
Yield: 8 Servings Ready in 1 hours, 20 minutes
10 people trying soon
Verified by twojocks
Roasted Fall Vegetables Preparation
1. Preheat oven to 450F. Toss the cut veggies with oil, 2 tsp coarse salt and 1/4 tsp pepper.Divide veggies evenly between two baking sheets, lined with parchment paper, if desired, for easy cleanup.
2. Roast until veggies are tender and beginning to brown, 40 - 50 minutes, tossing them and rotating sheets from top to bottom half way through cooking.
3. Serve hot or at room temperature. To store: let cool, place in an air tight container and refrigerate up to 3 days. Pour off accumulated liquid before using.
Do not use a deep dish because veggies will not brown properly.
Link to another BigOven recipe
Add a link to another recipe! What would you serve with this?
You may also enjoy
There are no reviews yet for Roasted Fall Vegetables. Be the first to review it!
There are no tags on this recipe. Log in to add tags.