MARKET ROASTED VEGETABLES
Provided by Patrick and Gina Neely : Food Network
Time 1h5m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F.
- Spread the potatoes, sweet potatoes, carrots, parsnips, and red onions out on a heavy, rimmed baking sheet. Drizzle with the olive oil, salt, and pepper, and toss to coat evenly. Roast in the oven for 50 minutes, flipping with a spatula half way through the cooking. Transfer to a serving bowl, drizzle with butter, and sprinkle with parsley and flaky sea salt.
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Sushiphu
[email protected]The vegetables were a bit too spicy for my taste. I think I would use less chili powder next time.
Sattar Ali
[email protected]This is a great recipe for a healthy and flavorful side dish. I would definitely recommend it.
Clone Stmarie
[email protected]I've made this recipe several times and it's always a crowd-pleaser. I usually add some fresh herbs like rosemary or thyme to give it a little extra flavor.
Fetineiai Tautai
[email protected]This recipe is a great way to get your kids to eat their vegetables. My kids loved the roasted carrots and potatoes.
Sheko Dance TV
[email protected]The vegetables were a little too oily for my taste. I think I would use less olive oil next time.
Rajendra Mahara
[email protected]I love this recipe! It's so versatile. I've used it to make roasted vegetables for salads, pasta dishes, and even pizza toppings.
MD SHORI FUL Mia
[email protected]I'm not a big fan of roasted vegetables, but I tried this recipe and was pleasantly surprised. The vegetables were flavorful and had a nice caramelized texture.
Abayomi Micheal
[email protected]This is a great recipe for beginners. It's easy to follow and the results are always delicious.
Lakrisha White
[email protected]I followed the recipe exactly and the vegetables turned out perfectly. They were crispy on the outside and tender on the inside. I served them with a balsamic glaze and they were a big hit!
Md Mohosin
[email protected]The vegetables were a bit bland for my taste. I think I would add some more herbs and spices next time.
Its Devil OP
[email protected]I've made this recipe several times and it always turns out great. It's a go-to for me when I'm looking for a healthy and delicious side dish.
Simeon Chitumbo
[email protected]This recipe is a great way to use up leftover vegetables. I had some zucchini, bell peppers, and mushrooms that were about to go bad, so I roasted them with some olive oil, salt, and pepper. The results were delicious!
SM SHobuj Khan
[email protected]These market-roasted vegetables were a hit at our dinner party! The flavors were incredible, and the vegetables were roasted to perfection. I especially loved the caramelized onions and the tender carrots.