*Over 38,000 searchable recipes available*

HOME • About us • Contact us • Visit AllQue.com
Thursday, April 25, 2024 5:18 PM
Categories
Search recipe
Search recipe Main Ingredients Instructions
  Recipe Home » Side Dishes » Hearty Roasted Vegetables
Recipe A-Z: A  B  C  D  E  F  G  H  I  J  K  L  M  N  O  P  Q  R  S  T  U  V  W  X  Y  Z  
  Hearty Roasted Vegetables
  Category: Side Dishes
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 199
Ingredients:
1 lb Onions
1 lb Rutabagas
1 lb Potatoes
1 lb Carrots
1 lb Parsnips
1 cup Vegetable oil
1/3 cup Lemon pepper
2 tbsp Salt, or to taste
Instructions:
Peel and cut onions in large wedges. Peel and cut rutabagas into
thumb-size chunks. Scrub and cut potatoes into thumb-size chunks.
Peel and cut both carrots and parsnips into 1/2"-thick diagonal
chunks.

In a large bowl toss cut veggies with lemon pepper and salt. If you're
using a lemon pepper blend with the salt in it, omit the extra salt.

Spread on baking sheets in single layer. It helps to line the baking
sheets with parchment paper.

Roast at 425 degrees for 35 to 50 minutes, till golden brown and
tender. Serve hot.

Rutabagas are members of the turnip family and are frequently
referred to as yellow turnips. Parsnips are sometimes referred to as
white carrots, but they are not carrots. Both are vegetables commonly
found in American markets in the fall. You can use this method with
most any firm vegetable that normally takes a few minutes to
boil/steam cook: green beans work very well here, as do various other
root vegetables.

Source Unknown
Rate this recipe:  
Featured Recipe
» Blender Mango Cheesecake
Category: Misc
Hits: 150
Rating:rating: (3)(3)

Most Popular Top recipes RSS/XML feed

Newest Recipes Newest recipes RSS/XML feed
There are no comments: (0)

return to topReturn to top
Copyright © 2014 Savvybearcat.com. All rights reserved.
Powered By savvybearcat.com