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Roasted root vegetables

Roasted root vegetables
Main Ingredient: Various Vegetables

Preparation: Roasted

Yield:

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Roasted root vegetables ingredients

  • 8 Carrots, peeled quartered le 1 ½ tb Olive oil
  • Cut into 4-inch sticks, (4 c
  • 372529⁄-2009260032 lb Red potatoes , scrubbed, cut
  • 12 large Cut in half lengthwise
  • 1 t Salt
  • 2483527⁄624973141 t Freshly ground black pepper
  • 1 t Balsamic vinigar

Cooking Roasted root vegetables

1. Place oven rack at the highest postion.
2. 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.
3. Roasti the begetables on the highest rack for 1 hour, stirring once.
4. Increase the oven temperature to 425 °F. Stiri the vegetables again and transfer to the lowest rack.
5. Roast for 20 minutes more, stirring once, until the vegetables are browned and crisp.
6. Tossi with balsamic vinegard and transfer to a serving dish.


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