Recipe
Roasted Vegetables
Ingredients
extra-virgin olive oil
1 1/2 cups Brussels sprouts (about 1/2 pound), halved
Potatoes (about 2 pounds), cut into bite sized pieces
Sweet potatoes (about 1 pound), cut into bite sized pieces
Broccoli (about 1/2 pound), cut into pieces
dried oregano
dried rosemary
dried thyme
dried basil
teaspoon sea salt
black pepper
Directions
Preheat oven to 400 degrees F.
Grease an 11 by 17-inch baking sheet pan with extra-virgin olive oil. Place vegetables in baking sheet and add the dried herbs, salt and pepper. Toss well, evenly coating all the vegetables with the seasonings and oil. Add more oil if the vegetables seem dry
Spread the vegetables evenly on a large baking sheet. Place on middle rack in oven and bake for 35 to 40 minutes.
(This is how I cooked it. I did not measure the herbs, I just sprinkled until I felt the veggies were thoroughly covered. These were so delicious! I did base this recipe off of one I found on food network though.)
http://www.foodnetwork.com/recipes/giada-de-laurentiis/roasted-potatoes-carrots-parsnips-and-brussels-sprouts-recipe2/index.html
Grease an 11 by 17-inch baking sheet pan with extra-virgin olive oil. Place vegetables in baking sheet and add the dried herbs, salt and pepper. Toss well, evenly coating all the vegetables with the seasonings and oil. Add more oil if the vegetables seem dry
Spread the vegetables evenly on a large baking sheet. Place on middle rack in oven and bake for 35 to 40 minutes.
(This is how I cooked it. I did not measure the herbs, I just sprinkled until I felt the veggies were thoroughly covered. These were so delicious! I did base this recipe off of one I found on food network though.)
http://www.foodnetwork.com/recipes/giada-de-laurentiis/roasted-potatoes-carrots-parsnips-and-brussels-sprouts-recipe2/index.html
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