Roasted Vegetable Recipe
Use Tender, New Baby Vegetables
Favorite Restaurant Vegetable Recipe
Enjoy the wonderful tastes of fresh baby vegetables with
this Roasted Vegetable Recipe.
By roasting the potatoes with the other vegetables you
eliminate the extra step needed if you were to cook them separately.
This restaurant vegetable recipe is quick and easy, but
produces very full, delicious flavors.
Oven Roasted Vegetable Recipe
Favorite Restaurant Vegetable Recipe
Preparation time: 15 minutes. Serves 4.
Ingredients:
- 1/3 cup olive oil
- 8 small, new potatoes, cut in half
- 1/2 Walla Walla or red onion, cut into wedges
- 8 baby carrots or carrots cut on a bias
- Asparagus (8-12) (optional)
- 8-12 mushrooms, sliced in half (optional)
- 2 cloves garlic, peeled
- Sea Salt and fresh ground pepper
- Fresh parsley, chopped (use the sprigs but not the
stems). I like the Italian variety
- Juice of one lemon (optional, but very good)
Instructions:
- Preheat the oven to 400 degrees F
- Toss the potatoes and vegetables in a mixing bowl
with the olive oil, salt and pepper
- Spread the vegetables in a single layer in a roasting
pan
- Roast in the upper third of the oven for 25-30
minutes or until tender
- Remove from the oven, squeeze the lemon juice over
the vegetables
- Sprinkle vegetables with chopped parsley
This vegetable recipe "works" with many different
entrees, from baked chicken to steak and pork.
Enjoy your oven roasted vegetables and the company of those
you share them with! Please stay awhile and discover more restaurant vegetable
recipes on the website.
Donna
“Let my words, like vegetables, be tender and sweet, for
tomorrow I may have to eat them.”
Thomas Aloysius Dorgan