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Weekend Recipe....Roasted Autumn Vegetables....

First, I would like to say that you can use any autumn veggies you prefer....anything, then move on...


  1. Preheat oven to 450 degrees. Divide vegetables and garlic between two rimmed baking sheets (or line with parchment paper, if desired, for easy cleanup); dividing evenly, toss with 3 tablespoons olive oil, 2 teaspoons coarse salt, and 1/4 teaspoon pepper.
  2. Roast until vegetables are tender and beginning to brown, 40 to 50 minutes, tossing them and rotating sheets from top to bottom halfway through. Serve hot or at room temperature.

Cook's Note

Use shallow pans (such as baking sheets) and don't overcrowd vegetables. This allows vegetables to brown rather than steam.

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