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Roasting Vegetables in General
From Dorothy McNett's recipes at www.dorothymcnett.com. This is endless! Roasted vegetables are wonderful to eat just as they come out of the oven, or use in soups, in salads, in purees, for appetizers with cheeses, a vegetable quiche, etc.
your choice of: zucchini, eggplant, peppers, potatoes, carrots, parnsips, yams, sweet potatoes, garlic, onions, winter squash, fennel and more
Use whole small vegetables as much as possible. If necessary, slice into half or into quarters to make evenly sized pieces. Preheat oven to 375 degrees. Arrange vegetables in a single layer in a large casserole or saute pan without touching, or use a baking sheet with sides. Drizzle with oil, sprinkle on seasonings. Bake 30-45 minutes until browned slightly.
Recipe created 2004-02-23.