THANK YOU VEGETABLES RECIPES

Name: Our Favorite Oven Roasted Vegetables
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: Makes 4 servings
Cuisine: American
Ingredients: 2 to 3 pounds hearty vegetables such as potatoes, carrots, winter squashes, beets, turnips, onion, fennel and broccoli stems; 2 tablespoons oil such as avocado, grape seed or sunflower oil; 1/2 teaspoon fine sea salt; 1 1/2 teaspoons dried herbs or 2 tablespoons chopped fresh herbs; Flaky sea salt, as need for serving

OUR FAVORITE OVEN ROASTED VEGETABLES - EASY RECIPES FOR ...

Our Favorite Oven Roasted Vegetables - Easy Recipes for ... image

More of a method than a recipe, you can swap vegetables in or out. The oven temperature and timing assumes hearty root vegetables (or similar). Less hearty vegetables like yellow squash, zucchini or bell peppers will roast quicker. Keep heartier veggies, like beets and carrots, together on one pan and less hearty veggies, like mushrooms and bell peppers, on another.

Provided by Adam and Joanne Gallagher

Total Time 1 hours 10 minutes

Prep Time 10 minutes

Cook Time 60 minutes

Yield Makes 4 servings

Number Of Ingredients 5

Ingredients

2 to 3 pounds hearty vegetables such as potatoes, carrots, winter squashes, beets, turnips, onion, fennel and broccoli stems
2 tablespoons oil such as avocado, grape seed or sunflower oil
1/2 teaspoon fine sea salt
1 1/2 teaspoons dried herbs or 2 tablespoons chopped fresh herbs
Flaky sea salt, as need for serving

Steps:

Position an oven rack towards the lower third of the oven. Heat the oven to 425 degrees Fahrenheit.
Prepare vegetables by peeling and trimming as needed. Then cut into 1-inch pieces — see notes below for how we prepare most vegetables for roasting.
Scatter vegetables onto a baking sheet and toss with the oil, herbs, and salt. Spread into one layer — if the veggies are too crowded and piling on top of one another, use two baking sheets.
Roast, stirring a few times during cooking until well browned and tender, 30 to 60 minutes. Serve with a light sprinkle of flaky sea salt as needed.

Nutrition Facts : ServingSize about 3/4 cup, Calories 189, ProteinContent 4 g, CarbohydrateContent 30 g, FiberContent 6 g, SugarContent 8 g, FatContent 7 g, SaturatedFatContent 1 g, CholesterolContent 0 mg

OUR FAVORITE OVEN ROASTED VEGETABLES - EASY RECIPES FOR ...

Our Favorite Oven Roasted Vegetables - Easy Recipes for ... image

More of a method than a recipe, you can swap vegetables in or out. The oven temperature and timing assumes hearty root vegetables (or similar). Less hearty vegetables like yellow squash, zucchini or bell peppers will roast quicker. Keep heartier veggies, like beets and carrots, together on one pan and less hearty veggies, like mushrooms and bell peppers, on another.

Provided by Adam and Joanne Gallagher

Total Time 1 hours 10 minutes

Prep Time 10 minutes

Cook Time 60 minutes

Yield Makes 4 servings

Number Of Ingredients 5

Ingredients

2 to 3 pounds hearty vegetables such as potatoes, carrots, winter squashes, beets, turnips, onion, fennel and broccoli stems
2 tablespoons oil such as avocado, grape seed or sunflower oil
1/2 teaspoon fine sea salt
1 1/2 teaspoons dried herbs or 2 tablespoons chopped fresh herbs
Flaky sea salt, as need for serving

Steps:

Position an oven rack towards the lower third of the oven. Heat the oven to 425 degrees Fahrenheit.
Prepare vegetables by peeling and trimming as needed. Then cut into 1-inch pieces — see notes below for how we prepare most vegetables for roasting.
Scatter vegetables onto a baking sheet and toss with the oil, herbs, and salt. Spread into one layer — if the veggies are too crowded and piling on top of one another, use two baking sheets.
Roast, stirring a few times during cooking until well browned and tender, 30 to 60 minutes. Serve with a light sprinkle of flaky sea salt as needed.

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