↞ recipe box start page
Category: Vegetable
Prep Time: Cook Time: Total Time:
for a rustic presentation, leave the peels on the onions and garlic until just before serving
6 baby carrots, halved
3 small Yukon Gold or purple potatoes, cut
into 1-inch pieces
3 small parsnips, peeled and cut into 1-in
pieces
1 large sweet potato, peeled and cut into
1-inch pieces
2 large red and/or yellow onions, cut
crosswise into halves, peel on and roots
intact
2 red and/or yellow sweet peppers, cut in
half lengthwise, seeds and membrane
removed
6 garlic cloves, unpeeled
1/2 cup chicken broth
2 Tbsp olive oil
salt and pepper
1 Tbsp balsamic vinegar
2-3 sprigs rosemary
In a large shallow roasting pan combine all of the vegetables and the garlic cloves. Drizzle mixture with broth and olive oil; sprinkle with salt and pepper. Roast, uncovere, in a 450F oven for 45 minutes, stirring vegetables occasionally. Stir in balsamic vinegar and rosemary springs, and roast 15 minutes more or until the vegetables are tender.
makes 6 servings
view more member recipes
Roasted Autumn Vegetables
Category: Vegetable
Prep Time: Cook Time: Total Time:
for a rustic presentation, leave the peels on the onions and garlic until just before serving
6 baby carrots, halved
3 small Yukon Gold or purple potatoes, cut
into 1-inch pieces
3 small parsnips, peeled and cut into 1-in
pieces
1 large sweet potato, peeled and cut into
1-inch pieces
2 large red and/or yellow onions, cut
crosswise into halves, peel on and roots
intact
2 red and/or yellow sweet peppers, cut in
half lengthwise, seeds and membrane
removed
6 garlic cloves, unpeeled
1/2 cup chicken broth
2 Tbsp olive oil
salt and pepper
1 Tbsp balsamic vinegar
2-3 sprigs rosemary
In a large shallow roasting pan combine all of the vegetables and the garlic cloves. Drizzle mixture with broth and olive oil; sprinkle with salt and pepper. Roast, uncovere, in a 450F oven for 45 minutes, stirring vegetables occasionally. Stir in balsamic vinegar and rosemary springs, and roast 15 minutes more or until the vegetables are tender.
makes 6 servings
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Braised Autumn Root Vegetables
by sgre52160
1 tbsp olive oil 1 small red onion, peeled and diced 1 cup butternut squash, peeled and cut into 1/2-inch cubes 1 cup parsnips, peeled and cut into 1/2-inch cubes 1 cup carrots, peeled and cut
by sgre52160
1 tbsp olive oil 1 small red onion, peeled and diced 1 cup butternut squash, peeled and cut into 1/2-inch cubes 1 cup parsnips, peeled and cut into 1/2-inch cubes 1 cup carrots, peeled and cut
Baked Chicken With Autumn Vegetables
by sgre52160
2 large red onions 1 1/2 lb turnips 1 lb pkg fresh peeled baby carrots 1 lb small new potatoes 1 (5-6 lb) whole chicken 3 cloves garlic 1 large yellow onion, quartered 3/4 cup whole grain Dij
by sgre52160
2 large red onions 1 1/2 lb turnips 1 lb pkg fresh peeled baby carrots 1 lb small new potatoes 1 (5-6 lb) whole chicken 3 cloves garlic 1 large yellow onion, quartered 3/4 cup whole grain Dij
Autumn Vegetables And Pork Chops (crock Pot)
by sgre52160
6 pork chops, 3/4-inch thick 1 medium-size acorn squash 2 tbsp butter, melted 2 tbsp orange juice 1 tsp Worcestershire sauce 1 tsp grated orange peel 1/4 tsp cinnamon 1/8 tsp nutmeg 3/4 cup br
by sgre52160
6 pork chops, 3/4-inch thick 1 medium-size acorn squash 2 tbsp butter, melted 2 tbsp orange juice 1 tsp Worcestershire sauce 1 tsp grated orange peel 1/4 tsp cinnamon 1/8 tsp nutmeg 3/4 cup br
Roasted Vegetables
by sgre52160
3 medium leeks 1 lb large carrots, scraped and cut into 2 inch pieces 2 lbs new potatoes, quartered 1/4 cup olive oil 1 clove garlic, minced 1/2 tsp salt and pepper Remove roots, tough outer
by sgre52160
3 medium leeks 1 lb large carrots, scraped and cut into 2 inch pieces 2 lbs new potatoes, quartered 1/4 cup olive oil 1 clove garlic, minced 1/2 tsp salt and pepper Remove roots, tough outer
Roasted Vegetables I
by sgre52160
1 28 oz jar homemade or store-bought chunky spaghetti sauce 1 medium eggplant, peeled and diced 2 medium zucchini, quartered lengthwise and sliced 1 medium red bell pepper, diced (can use green t
by sgre52160
1 28 oz jar homemade or store-bought chunky spaghetti sauce 1 medium eggplant, peeled and diced 2 medium zucchini, quartered lengthwise and sliced 1 medium red bell pepper, diced (can use green t
view more member recipes
Recipe Quick Jump