Roasted Root Vegetables Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
8: Carrots, peeled quartered le
Cut into 4-inch sticks, (4 c
1 1/2 lbs: Red potatoes , scrubbed, cut
12 large: Cut in half lengthwise,
1 1/2 tbsp: Olive oil,
1 tsp: Salt,
1/2 tsp: Freshly ground black pepper,
1 tsp: Balsamic vinigar,
Directions:
Place oven rack at the highest postion. Preheat oven to 325 degress
F. On a large baking sheet with sides (jelly roll pan), toss carrots,
potatoes, shollots, olive oil, salt and pepper. Roast the begetables
on the highest rack for 1 hour, stirring once. Increase the oven
temperature to 425 degrees F. Stir the vegetables again and transfer
to the lowest rack. Roast for 20 minutes more, stirring once, until
the vegetables are browned and crisp. Toss with balsamic vinegard
and transfer to a serving dish.
Source from luhu.jp
F. On a large baking sheet with sides (jelly roll pan), toss carrots,
potatoes, shollots, olive oil, salt and pepper. Roast the begetables
on the highest rack for 1 hour, stirring once. Increase the oven
temperature to 425 degrees F. Stir the vegetables again and transfer
to the lowest rack. Roast for 20 minutes more, stirring once, until
the vegetables are browned and crisp. Toss with balsamic vinegard
and transfer to a serving dish.
Source from luhu.jp
Tags
Side dishes