Round out any meal with the natural sweetness of these quick and easy roasted vegetables. "Whole grape tomatoes, onions, peppers, green beans, halved Brussels sprouts and whole cloves of garlic also make delicious additions. Toss with chopped fresh herbs and drizzle with balsamic vinegar or shake on grated Parmesan cheese." Paula Young - Tiffin, Ohio
- 2 medium heads cauliflower, broken into florets
- 6 medium carrots
- 1/4 cup olive oil
- 1 teaspoon salt
- 1/2 teaspoon pepper
- Cut cauliflowerets and carrots into 1/4-in. slices. Place in a single layer in two ungreased 15-in. x 10-in. x 1-in. baking pans. Drizzle with oil; sprinkle with salt and pepper. Bake, uncovered, at 400° for 15-20 minutes or until tender, stirring once. Yield: 12 servings.
Originally published as Roasted Veggies in Healthy Cooking October/November 2008, p63
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