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rmkoramaCreated 06 Feb 2014 14:05, Updated 06 Feb 2014 18:17
Roasted Root VegetablesFrom KatNote: All of the ingredient amounts are general guidelines. What I find most important for the spices is the ratio. You can definitely play around with this until you find what works best for your taste. INGREDIENTS 3-4 T olive oil METHOD Peel, wash, and chop the vegetables into 1 inch dice or smaller, leaving the skins on the potato if you prefer. Make sure to chop the yam into slightly larger pieces, as it will cook more quickly. Put all of the vegetables into a large bowl and mix together. Pour the olive oil over the vegetables and toss to coat, then sprinkle the spice mixture over the vegetables and toss to coat. Pour spiced vegetables into the pan and cover with lid or foil. Or, don't cover. I think you're supposed to, but I never do. Roast for 30-40 minutes, or until fork tender.
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