ROASTED VEGGIES
Heat oven to 450 degrees F. Line rimmed baking pan with foil.
Toss 1 lb combinations of vegetables with 2 tsp olive oil and 1/4 tsp each salt and freshly ground pepper in pan.
Roast 20 minutes:
Fennel slices, 1/2-inch thick
Baby carrots, peeled, halved
Brussels sprouts, halved
Roast 15 minutes:
Butternut squash, peeled, 3/4-inch cubes
Red bell pepper, 1-inch strips
Cauliflower, 1-inch florets
Roast 10 minutes:
Asparagus
Red onion wedges, 1/2-inch thick
Zucchini slices, 1/2-inch thick
Source: Woman's Day magazine, November 11, 2009
Heat oven to 450 degrees F. Line rimmed baking pan with foil.
Toss 1 lb combinations of vegetables with 2 tsp olive oil and 1/4 tsp each salt and freshly ground pepper in pan.
Roast 20 minutes:
Fennel slices, 1/2-inch thick
Baby carrots, peeled, halved
Brussels sprouts, halved
Roast 15 minutes:
Butternut squash, peeled, 3/4-inch cubes
Red bell pepper, 1-inch strips
Cauliflower, 1-inch florets
Roast 10 minutes:
Asparagus
Red onion wedges, 1/2-inch thick
Zucchini slices, 1/2-inch thick
Source: Woman's Day magazine, November 11, 2009
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