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    Roasted Vegetables

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    Roasting vegetables brings out a sort of sweetness and I find them irresistible. Like candy.

    Roasted Vegetables


    Red onions in thin wedges
    Cauliflower florets
    Broccoli florets
    Green beans, trimmed
    Grape tomatoes
    Fennel, trimmed and thinly sliced
    Asparagus, trimmed
    bell peppers, seeded, cored, and sliced thin
    Potatoes, thin wedges or slices
    Carrots, cut thin
    Sweet potatoes, thin wedges or slices
    Parsnips, cut thin
    Any squash, cubed or thinly sliced


    Preheat oven to 425 degrees F.

    Cut vegetables of your choice into bite-sized pieces. Make about a cup per person.

    Toss in a large bowl with a little bit of olive oil.

    Spread out, in a single layer, on a baking sheet. Season with a little salt and freshly ground black pepper.

    Roast to desired browness, about 16 minutes.

    Store, covered in the refrigerator, up to about 3 days.

    Other spices can be used to jazz this up, but I find salt and pepper is just fine.

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    Last edited by threeovens; 01-25-2014 at 07:23 PM.
    We may live without poetry, music and art; We may live without conscience, and live without heart; We may live without friends; we may live without books, But civilized man cannot live without cooks.

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