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Sunday, November 20, 2011

{Roasted Fall Vegetables}

This could be the simplest recipe on my Thanksgiving menu.  My roasted vegetable recipe has a rustic feel and is easy as can be!  The best part is that you can use any combo of veggies.  I like to use carrots and parsnips for Thanksgiving.

Start with your veggies of choice.


Peel them, chop them and toss them in a gallon zip-top bag.
Add a little olive oil, salt and pepper and Rosemary.
Feel free to complete the recipe to this point the night before or the morning/day of.


When you are ready, toss them on a baking sheet (lined with foil for easy cleanup) and bake anywhere from 350-450 degrees until they are tender, but not mushy - 15 to 30 minutes-ish depending on temperature and the size of your veggies.  The higher heat you use, the more the veggies will caramelize and develop additional flavor.


Pull them out.


Plate and serve, its just that simple.


I love the flexibility of a recipe like this because it works with whatever temperature your other dishes are cooking at in the oven.  {Enjoy!}

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