Roasted vegetables

Roasted Vegetables

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Roasted vegetables are a delicious and healthy side dish that can be enjoyed with any meal. This recipe, with the code 6078, offers a simple and flavorful way to prepare a medley of colorful vegetables. The vegetables are seasoned with aromatic herbs and spices, then roasted to perfection, resulting in a caramelized and tender texture. Whether served as a standalone dish or as a complement to meat or fish, these roasted vegetables are sure to impress.

Keywords: roasted vegetables, healthy, side dish, flavorful, easy.

Roasted vegetables details

Roasted vegetables, recipe Rating: 4.5
Number of votes:97

You can add other vegetables such as eggplant, mushrooms, bell peppers, etc. The 3 Tablespoons of cooking oil may be a combination of olive oil and cooking oil. You can vary the amount of vegetables, but the 3 Tablespoons of oil is adequate even if you double the amount of vegetables. This is a great recipe for vegetarians.

Ingredients

8 potatoes, peeled (or not), sliced

6 carrots, sliced

2 large onions, diced

1 Tablespoon ascorbic acid

3 Tablespoons cooking oil

dry parsley flakes

seasoning salt, about 2 teaspoons

pepper, about 1/2 teaspoons

Prepare vegetables the day before cooking. I use Cuisinart4mm slicing disk for potatoes and carrots, and chop the onions with the S-blade. In large bowl, put about 1 Tablespoon ascorbic acid, add water, then sliced potatoes. Cover and refrigerate. Slice the carrots, put in container, cover refrigerate. Chop onions, put in dish, cover and refrigerate. When you are ready to roast vegetables, drain vegetables well, put in large mixing bowl. Season to taste with salt, pepper and parsley flakes. Toss. Add the cooking oil and toss. Spray large roasting pan with Pamnon-stick cooking spray, drain vegetables and put in the roasting pan. Roast uncovered, stirring about every 30 minutes. Bake for 1 hour to 1-1/2 hours.

Serves:10 to 12