This one is for the veggie lovers! This recipe can be made four hours ahead and reheated when the it's time to serve. From Bon Appetit
Provided by Bev I Am
Categories Vegetable
Time 1h35m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Position 1 rack in bottom third of oven and 1 rack in center of oven and preheat to 400°F.
- Spray 2 heavy large baking sheets with nonstick spray.
- Combine all remaining ingredients except garlic in very large bowl; toss to coat.
- Season generously with salt and pepper.
- Divide vegetable mixture between prepared sheets.
- Place 1 sheet on each oven rack.
- Roast 30 minutes, stirring occasionally.
- Reverse positions of baking sheets.
- Add 5 garlic cloves to each baking sheet.
- Continue to roast until all vegetables are tender and brown in spots, stirring and turning vegetables occasionally, about 45 minutes longer.
- (Can be prepared 4 hours ahead. Let stand on baking sheets at room temperature. Rewarm in 450°F oven until heated through, about 15 minutes.) Transfer roasted vegetables to large bowl and then serve.
- Makes 8 servings.
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s c o o t
[email protected]I'm always looking for new ways to cook vegetables and this recipe is a great addition to my repertoire. The roasted vegetables were so flavorful and tender. I will definitely be making this dish again.
Ettie Klugkust
[email protected]This dish is so easy to make and it's a great way to get your daily dose of vegetables. I love roasting vegetables because it brings out their natural sweetness.
Alizay Baloch
[email protected]I'm not a big fan of rosemary, but I loved the way it paired with the roasted vegetables. It added a subtle savory flavor that really enhanced the vegetables.
Fazorrazor
[email protected]I love the simplicity of this dish. It's just roasted vegetables with some rosemary and olive oil. But the flavors are amazing. I will definitely be making this dish again.
Antonino V
[email protected]This recipe is a great way to use up leftover vegetables. I had some leftover carrots, parsnips, and potatoes and I roasted them with some rosemary and olive oil. They were delicious!
Raymond Pratts
[email protected]I'm always looking for new ways to cook root vegetables and this recipe is a keeper. The roasted vegetables were so tender and flavorful. I will definitely be making this dish again.
Theo Roberson
[email protected]I made this dish for a potluck and it was a big hit. Everyone loved the roasted vegetables and asked for the recipe.
Mdnurnabi Mdnurnabi
[email protected]This dish is a great way to get your kids to eat their vegetables. My kids loved the roasted carrots and parsnips.
X9 Adil
[email protected]I love how versatile this recipe is. I've made it with different combinations of root vegetables and it's always delicious. It's also a great way to use up leftover vegetables.
Koushik Gharami
[email protected]This dish is so easy to make, but it looks and tastes like it came from a fancy restaurant. I served it with grilled chicken and it was a perfect meal.
Khanzada Attam
[email protected]I'm not a big fan of root vegetables, but this recipe changed my mind! The roasting process brought out their natural sweetness and the rosemary added a delicious savory flavor. I'll definitely be making this dish again.
Karolien Olivier
[email protected]These roasted root vegetables were a hit at our dinner party! They were so flavorful and colorful, and the rosemary added a lovely touch. I will definitely be making this dish again.