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RECIPE
9 INGREDIENTS6 STEPS1HR

Roasted Vegetables

4.0
2 Ratings

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Leanne Brown

I think everyone should eat great food every day. Eating well means learning to cook. Cooking is easy-you just have to practice.
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If you’re uncertain how to prepare a new vegetable, you usually can’t go wrong with roasting— most things end up sweeter, with nice crunchy bits.
1HR
Total Time

Leanne Brown

I think everyone should eat great food every day. Eating well means learning to cook. Cooking is easy-you just have to practice.
GO TO BLOG

Ingredients

US / METRIC
Servings:
2
Serves 2
to taste
Purple Carrots
or Any Root Vegetables
1 head
cut into florets
3 cloves
4 slices
4 sprigs
or Sage, Oregano or Bay Leaves
2 Tbsp
or Butter
to taste
Salt and Pepper

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Nutrition Per Serving

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CALORIES
288
FAT
15.7 g
PROTEIN
12.7 g
CARBS
32.9 g

Cooking Instructions

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Step 1
Preheat the oven to 400 degrees F (200 degrees C).
Step 2
Clean and chop Purple Potato (to taste), Purple Carrot (to taste), Broccoli (1 head), Green Bell Pepper (to taste). Generally, I prefer to leave the skin on for the following reasons: skin tastes nice and gets crispy; there’s a lot of nutrition in the skin; peeling is slow! Just be sure to wash the vegetables thoroughly.
Step 3
Dump your vegetables into a roasting pan. Drizzle everything with Olive Oil (2 tablespoon). Add in Lemon (4 slice) and season generally with Salt and Pepper (to taste), Fresh Thyme (4 sprig) and Garlic (3 clove).
Step 4
If roasting root vegetables, pop the pan in the oven for 1 hour or longer, but check on the vegetables after 45 minutes. For non-roots they may be done after 20 to 30 minutes. Test them by poking them with a knife. If it meets no resistance, they’re finished; if not, let them cook longer. Don’t worry: it’s not much of a problem if you overcook them.
Step 5
After you pull the vegetables out of the oven, push them around with a spatula to free them from the pan. Remove any garlic cloves and smash them into a fine paste (removing the skins at this point), then put the garlic back in the pan and mix together.
Step 6
Squeeze the juice out of any lemons and discard the woody bits of any cooked herbs. Add a little more butter, a bit of favorite sauce, a little soft cheese or mayonnaise, and serve. Enjoy!

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Nutrition Per Serving
Calories
288
% Daily Value*
Fat
15.7 g
20%
Saturated Fat
2.5 g
12%
Trans Fat
--
--
Cholesterol
--
--
Carbohydrates
32.9 g
12%
Fiber
11.7 g
42%
Sugars
7.6 g
--
Protein
12.7 g
25%
Sodium
140.8 mg
6%
Vitamin D
--
--
Calcium
224.1 mg
17%
Iron
3.5 mg
19%
Potassium
1394.7 mg
30%
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