PARCHMENT-ROASTED VEGETABLES
Categories Vegetable Side Roast Low Fat Vegetarian Fennel Eggplant Carrot Zucchini Vegan Self Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 side-dish servings
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F. Wash and thinly slice vegetables (use a mandoline for more uniform results). Place in a large bowl and toss vegetables with remaining ingredients. Cut a sheet of parchment the size of a cookie sheet and line pan with it. Spread vegetables without overlapping; season with salt and pepper. Bake until vegetable edges are golden brown, about 30 minutes.
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Nayan Mondal
[email protected]Meh.
Roy Bhadan
[email protected]This recipe was too complicated for me. I'm not a very experienced cook, so I think I'll try a simpler recipe next time.
ghulam destagir
[email protected]The vegetables were a bit overcooked for my liking. I think I'll roast them for a shorter amount of time next time.
Alfred Kipkurui
[email protected]These roasted vegetables were a bit bland for my taste. I think I'll add some more herbs and spices next time.
Mash Gunners
[email protected]This recipe is a lifesaver! I'm always looking for easy and healthy meals, and this one fits the bill perfectly.
Sudip rana
[email protected]I'm not usually a fan of roasted vegetables, but this recipe changed my mind. They were so flavorful and tender.
Zinhle Bontle
[email protected]Delicious and healthy! These roasted vegetables are a great way to get your daily dose of veggies.
N.S.G Raj
[email protected]These roasted vegetables were a hit at my party! They were so easy to make and everyone loved them.
Austine Okumu
[email protected]This was a great recipe for a quick and easy weeknight meal. The vegetables were roasted perfectly and had a great flavor.
Salim Ullah
[email protected]Loved this recipe! The vegetables were so flavorful and roasted to perfection. I will definitely be making this again.
Umair Adil
[email protected]Easy and delicious! I'm not a big fan of vegetables, but this recipe made them taste amazing. The parchment paper also made cleanup a breeze.
lexi queen flower
[email protected]These roasted vegetables were delicious! I used a variety of vegetables, including carrots, potatoes, Brussels sprouts, and zucchini. Everything cooked evenly, and the vegetables were perfectly tender. I served them with a simple vinaigrette dressing
Marie Vanpuymbrouck
[email protected]This recipe was a hit with my family! The vegetables were tender and flavorful, and the parchment paper made cleanup a breeze. I'll be using this recipe again and again.
Idahosa Dominic
[email protected]Fantastic recipe! The vegetables were roasted to perfection, and the flavors were amazing. I especially loved the caramelized onions and the crispy broccoli. Will definitely be making this again!