Post by marlaoh on Nov 11, 2004 8:08:24 GMT -6
Oven Roasted Autumn Vegetables
1 ½ lbs. yams or sweet potatoes, peeled and cut into 1” pieces
1 ½ - 2 lbs. banana squash, peeled and cut into 1” pieces
1 lb. brussel sprouts, peeled, cut in halves
2 carrots, peeled and cut into ½” pieces
1 red onion, peeled and thinly sliced
2 parsnips, peeled and cut into ½” pieces
1 small head cauliflower, cored and cut into flowerettes
4 cloves garlic, smashed
1 tsp. dried thyme
about ¼ cup olive oil
1 T. kosher salt
1 tsp. ground black pepper
½ cup chopped fresh Italian parsley
Method:
In a bowl, combine the cut vegetables, garlic, thyme, olive oil, salt, and pepper. Toss well. Pour onto baking sheet (11” x 15”) lined with parchment (for easy clean-up) and roast in preheated 375 F. oven for 20-25 minutes until vegetables are tender. Serve warmed with Italian parsley sprinkled on top. Serve 8-10.
NOTE: For easy preparation, cut all the vegetables the day before serving, and store in individual zip-lock bags until ready to use.
1 ½ lbs. yams or sweet potatoes, peeled and cut into 1” pieces
1 ½ - 2 lbs. banana squash, peeled and cut into 1” pieces
1 lb. brussel sprouts, peeled, cut in halves
2 carrots, peeled and cut into ½” pieces
1 red onion, peeled and thinly sliced
2 parsnips, peeled and cut into ½” pieces
1 small head cauliflower, cored and cut into flowerettes
4 cloves garlic, smashed
1 tsp. dried thyme
about ¼ cup olive oil
1 T. kosher salt
1 tsp. ground black pepper
½ cup chopped fresh Italian parsley
Method:
In a bowl, combine the cut vegetables, garlic, thyme, olive oil, salt, and pepper. Toss well. Pour onto baking sheet (11” x 15”) lined with parchment (for easy clean-up) and roast in preheated 375 F. oven for 20-25 minutes until vegetables are tender. Serve warmed with Italian parsley sprinkled on top. Serve 8-10.
NOTE: For easy preparation, cut all the vegetables the day before serving, and store in individual zip-lock bags until ready to use.