Roasted vegetables recipe

Roasted Vegetables recipe

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.
Are you looking for a simple yet flavorful way to enjoy your vegetables? Look no further than this delicious roasted vegetables recipe. With just a few ingredients and minimal effort, you can create a colorful and nutritious dish that will satisfy even the pickiest eaters. The combination of roasting brings out the natural sweetness of the vegetables while adding a delightful caramelized flavor. Perfect as a side dish or a main course, this recipe is a versatile and healthy addition to any meal.

Keywords: roasted vegetables, recipe, flavorful, nutritious, side dish

Roasted vegetables recipe details

Roasted vegetables recipe, recipe Rating: 4.6
Number of votes:104

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

Instructions:

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.

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