mercredi 2 novembre 2022

Roasted Vegetables Medley (Holiday inspiration)

 


Makes 10 servings (½ cup each)

  • 2 tablespoons olive or vegetable oil
  • 1 tablespoon chopped fresh or 1 teaspoon dried sage leaves
  • 1 clove garlic, finely chopped
  • ½ pound brussels sprouts, cut in half
  • ½ pound parsnips, peeled, cut into 1½-inch pieces
  • ¼ pound ready-to-eat baby-cut carrots
  • 1 small butternut squash (2 lb), peeled, seeded and cut into 1-inch pieces
  • ½ teaspoon salt
  1. Heat oven to 425F (210C).
  2. In a small bowl, mix oil, sage and garlic.
  3. In ungreased 15 x 10 x 1-inch pan, place remaining ingredients except salt ; pur oil mixture over vegetables.
  4. Sprinkle with salt ; stir to coat.
  5. Cover with foil ; roast for 20 minutes ; remove foil.
  6. Roast uncvered 30 to 35 minutes longer, stirring occasionally, until vegetables are crisp-tender.
BON APPÉTIT

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