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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Roasted Vegetable Medley Recipe

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This recipe for Roasted Vegetable Medley is from The Sekar Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 Large Beetroots
2 Large Yam
2 Large Sweet Potato
1 bunch Asparagus
10 Brussel Sprouts (optional)
4 TSP Extra Virgin Olive oil
salt
black pepper⅜
Directions:
Directions:
This is a fun and easy to make vegetable dish and you can add your imagination and include a variety vegetables to add color and flavor depending on the season and availability.

Preteheat oven to 425 ºF.

Peel and cube all root vegetable to about 1/2 inch cubes.
Cut Brussel sprouts in half
Remove and discard bottom of the asparagus and remaining in to 3, 2 inch pieces.
Keep all cut vegetables in separate bowls, add 1/2 - 1 tsp of olive oil, salt and pepper to each. Toss each bowl and evenly coat vegetables with olive oil, salt & pepper.
Cover oven baking trays with with aluminum foil and place each vegetable separately on to the trays.
Bake for 10-15 minutes. Toss or turn over the vegetable at halfway point. Taste to make sure each vegetable is cooked to your taste since some cook faster than another.

Serve Roasted Vegetable warm, arranged separately on a large serving tray or toss them together in a serving bowl.

Bon a Petite
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
I love these roasted vegetables because they are less messy, easy to make, colorful and heart healthy. A Party pleasure for sure.

 

 

 

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