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RECIPE
9 INGREDIENTS6 STEPS1hr

Roasted Vegetables

4.0
2 Ratings
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.
Roasted Vegetables Recipe | SideChef
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.
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.
http://www.leannebrown.com/
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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.
http://www.leannebrown.com/
1hr
Total Time
$2.11
Cost Per Serving

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 Potatoes (to taste) , Purple Carrots (to taste) , Broccoli (1 head) , Green Bell Peppers (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 Tbsp) . Add in Lemons (4 slices) and season generally with Salt and Pepper (to taste) , Fresh Thyme (4 sprigs) and Garlic (3 cloves) .
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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