Oven-Roasted Vegetables
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Martha Stewart Living, December 2009
- Yield Serves 5 and then some
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Ingredients
- 1 bunch of small carrots, peeled
- 4 medium beets, cleaned, trimmed, and quartered
- 8 ounces cremini mushrooms, trimmed and wiped clean, large ones halved
- 5 shallots, peeled and halved
- 1/4 cup extra-virgin olive oil
- 1 tablespoon coarse salt
- Coarsely ground black pepper
Directions
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Preheat the oven to 400 degrees. Place each type of vegetable in its own area on a rimmed baking sheet. Drizzle the olive oil over all the vegetables. Sprinkle with the salt and pepper.
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Roast until the vegetables are tender and lightly caramelized, 25 to 30 minutes. Test each type of vegetable for doneness. Arrange on a platter.
OMG, I never eat vegetables, roasting vegetables is the way to go.
This week I purchased more veggies than I eat all year. This will be my prefered way of preparing all my veggis for now on. People belive me, you cannot go wrong with preparing vegetales this.
Pennie from Georgia via Philadelphia.
I made these roasted veggies and they were delicious. I even prepared the brussel sprouts, broccoli and cauliflower, it was simply wonderful!! This coming from a vegan is saying alot!!! Please continue to come up with these wonderful ideals for the veggies lovers!
Marcella From South Carolina