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Hearty Roasted Vegetables
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Hearty Roasted Vegetables

2 Hr(s) 15 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
Choose from the following list any combination you'd like:
Eggplant
Yellow &/or green squash
Purple &/or yellow turnip
Any color bell pepper
Red or white onion
Scallions
Garlic
Parsnip
Carrots
Beets
Red &/or white potatoes
Yams
Celery
Broccoli
Cauliflower
Olive oil
Salt & pepper
2 large bay leaves
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Let's Make It
1
Preheat oven to 375°F. After cleaning and peeling your choice of vegetables, cut them into bite sized chunks.
2
Place in a large glass baking dish, which has been rubbed with olive oil. Drizzle olive oil all over the vegetables, being careful not to add too much. Just coat them enough to keep them moist during roasting. Sprinkle with salt and pepper to taste, and add the bay leaves.
3
Place on the middle rack in the oven. After they have been roasting for 15 minutes, stir them. Roast for about one and a half to two hours, or until all vegetables are tender. During roasting, stir every now and then, and if the vegetables seem a bit dry, add a drizzle of olive oil. If the vegetables are browning too quickly, cover the dish with foil. The foil can be removed at any time. These are easily reheated in the oven or microwave.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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