Hearty roasted vegetables
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Hearty roasted vegetables
  Vegetables    Side dish  
Last updated 6/12/2012 1:02:54 AM. Recipe ID 26567. Report a problem with this recipe.
[an error occurred while processing this directive]

      Title: Hearty roasted vegetables
 Categories: Side dish, Vegetables
      Yield: 12 Servings
      1 lb Onions
      1 lb Rutabagas
      1 lb Potatoes
      1 lb Carrots
      1 lb Parsnips
      1 c  Vegetable oil
    1/3 c  Lemon pepper
      2 tb Salt, or to taste
  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
  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
  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

Didn't find the recipe you were looking for? Search for more here!

Web thcbbs.com
How're we doing?

Have you spotted a recipe on this site that is erroneous, incomplete, dangerous, in an inappropriate category, or that may infringe a copyright? If so, please make a note of the "Recipe ID" number at the bottom of the recipe's page and e-mail us with your concerns.

Recipe ID 26567 (Apr 03, 2005)

[an error occurred while processing this directive]