BEST ROASTED VEGETABLE MEDLEY RECIPES
ROASTED ROOT VEGETABLES RECIPE - NYT COOKING
Provided by Mark Bittman And Sam Sifton
Total Time 1 hours 30 minutes
Yield 8 servings
Number Of Ingredients 4
Steps:
- Heat oven to 425 degrees. Peel vegetables (optional) and cut them into 1- to 2-inch chunks, put them in a baking pan and toss with the oil and a sprinkling of salt and pepper.
- Put the vegetables in the oven and roast without stirring for 20 minutes, then check. If they look dry and are sticking to the pan, drizzle with more oil. Continue roasting, stirring or turning the vegetables once, for another 20 minutes or so. Stir in the herbs, then return the pan to the oven for another 20 to 40 minutes, until crisp. Remove from the oven. Garnish with rosemary or thyme.
Nutrition Facts : @context http//schema.org, Calories 192, UnsaturatedFatContent 6 grams, CarbohydrateContent 30 grams, FatContent 7 grams, FiberContent 4 grams, ProteinContent 3 grams, SaturatedFatContent 1 gram, SodiumContent 412 milligrams, SugarContent 1 gram
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ROASTED ROOT VEGETABLES RECIPE - NYT COOKING
From cooking.nytimes.com
Reviews 5
Total Time 1 hours 30 minutes
Calories 192 per serving
Reviews 5
Total Time 1 hours 30 minutes
Calories 192 per serving
- Put the vegetables in the oven and roast without stirring for 20 minutes, then check. If they look dry and are sticking to the pan, drizzle with more oil. Continue roasting, stirring or turning the vegetables once, for another 20 minutes or so. Stir in the herbs, then return the pan to the oven for another 20 to 40 minutes, until crisp. Remove from the oven. Garnish with rosemary or thyme.
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