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Roasted Winter Vegetables

Country.Chef's picture
Ingredients
  Red onions 3 Large, cut into wedges
  Carrots 2 Pound
  Parsnips 2 Pound
  Peppers 2 , cut into 1 1/2-inch pieces (Red / Yellow)
  Whole head garlic 1 Clove (5 gm), separated into cloves and peeled
  Olive oil 3 Tablespoon
  Salt 2 Teaspoon
  Ground black pepper 1⁄4 Teaspoon
Directions

1. Preheat oven to 475°F. In large bowl, combine onions, carrots, parsnips, red peppers, and garlic cloves. Add oil, salt, and pepper; toss until evenly coated.
2. Divide vegetable mixture between two jelly-roll pans or large shallow roasting pans. Place pans on two oven racks; roast until vegetable are tender and golden, about 45 minutes, rotating pans between upper and lower racks halfway through cooking time and tossing once.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Main Dish
Method: 
Roasted
Interest: 
Winter
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Preparation Time: 
10 Minutes
Cook Time: 
45 Minutes
Ready In: 
55 Minutes

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