OVEN-ROASTED WINTER VEGETABLES
I love to oven-roast vegetables year-round, but this recipe is particularly amenable to the winter varietals. If you've never oven-roasted vegetables, you're in for a real treat!
Provided by evelynathens
Categories Yam/Sweet Potato
Time 1h40m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 450F.
- Place very large roasting pan in oven and heat for 15 minutes (or 2 large roasting pans – vegetables should be in single layer).
- Remove from oven.
- Add 2 tblsps olive oil to pan (or 1 tblsp to each of 2 pans).
- Add vegetables, garlic and herbs.
- Drizzle remaining oil and lemon juice over.
- Season and toss to coat.
- Roast until tender, stirring occasionally, about 1 ΒΌ hours.
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sanjia hossain saikat
[email protected]Overall, this was a good recipe. The vegetables were roasted evenly and had a nice flavor. However, I would make a few changes next time. I would use less oil and add some more seasoning to the vegetables before roasting them.
MRWEBBS ONLiNE
[email protected]This dish was a bit too oily for my taste. I think I would use less oil next time. Other than that, it was a good recipe and the vegetables were roasted evenly.
Isatu Feika
[email protected]I followed the recipe exactly and my vegetables turned out burnt. I think the roasting time was too long. I would recommend checking on the vegetables after 20 minutes and then roasting them for a few minutes more, if needed.
Don Blaq
[email protected]This dish was a bit bland for my taste. I think it needed more seasoning. I added some garlic powder, onion powder, and paprika to the vegetables before roasting them and that helped a lot. Overall, it was a good recipe, but I would make some adjustm
Hridoy Mollick
[email protected]I made this dish for a holiday party and it was a huge success! Everyone loved the roasted vegetables, especially the Brussels sprouts. They were perfectly crispy on the outside and tender on the inside. I will definitely be making this dish again.
Trail Cooperwood
[email protected]This is my go-to recipe for roasted vegetables. It's so easy to make and the results are always delicious. The vegetables are always roasted evenly and have a lovely caramelized flavor. I love serving this dish with a variety of dipping sauces.
Karleigh Johnson
[email protected]I've made this dish several times now and it's always a hit. The vegetables are always roasted perfectly and the flavors are amazing. I love how easy it is to make, too. Just toss the vegetables with some oil and spices, then roast them in the oven.
Ademola Emmanuel Moses
[email protected]This was a great way to use up some leftover vegetables. I had a few carrots, parsnips, and Brussels sprouts that were starting to go bad, so I decided to make this dish. The vegetables turned out great! They were roasted evenly and had a nice carame
Abigail Ohlandt
[email protected]So simple, yet so delicious! I love how this recipe lets the natural flavors of the vegetables shine through. The roasting process intensifies the sweetness of the carrots and parsnips, and the Brussels sprouts get nice and caramelized. I served this
OBED NGOAH
[email protected]Made this for a potluck and it was a hit! Everyone raved about how flavorful and well-roasted the vegetables were. I used a variety of root vegetables, including carrots, parsnips, and turnips, and they all turned out perfectly. The Brussels sprouts
Kyle Blaauw
[email protected]Easy to follow recipe with delicious results! I made this for dinner last night and my family loved it. The vegetables were roasted evenly and had a lovely caramelized flavor. I especially enjoyed the Brussels sprouts, which were perfectly crispy on
Robert Mfune
[email protected]This dish was an absolute delight! The vegetables were roasted to perfection, with a beautiful caramelized exterior and tender, flavorful interiors. The combination of root vegetables and Brussels sprouts provided a medley of textures and flavors tha