Thursday, November 26, 2015

Roasted vegetables

  • 12 C of vegetables cut into similar size pieces. Use a combination of hard (root) and softer vegetables (carrots, red potatoes, red, yellow, orange peppers, onion wedges, whole garlic cloves, mushrooms, zucchini, green beans etc.)
  • 3/4 C olive oil
  • 1/8 C Worcestershire sauce plus 1 Tbsp
  • 1 1/2 Tbsp paprika
  • 1 Tbsp garlic salt


1. Cut vegetables into similar size pieces. Keep root vegetables separate from softer vegetables. Mix together olive oil, Worcestershire sauce, paprika and garlic salt. Pour over vegetables.
2. Place root vegetables on cookie sheet and bake at 425 degrees for about 15 minutes or until they begin to soften.
3. Add in softer vegetables and turn vegetables on sheet making sure they are all coated in liquid mixture.
4. Bake another 15 minutes or until the veggies are fork tender.

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