|Roasts (Master Chefs)|
|by Janeen Sarlin|
This volume is part of a series which brings together 24 chefs and cookery writers to present ten of their favourite recipes.
Results 1 - 10 of 37 for oven roasted vegetables
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Wash and dry vegetables. Any combination ... basil and rosemary. Roast in oven at 400°F; reduce ... olive oil spray). Can be served hot or room temperature.
Heat oven to 450 degrees. ... over meat and vegetables, sprinkle rosemary, ... thermometer reads 165 degrees and vegetables are tender. Makes 8 servings.
Heat oven to 450°F. Place ... in the pan. Roast for 30 minutes, stirring occasionally, until vegetables are lightly browned ... has 15 grams carbohydrates.
Preheat oven to 450°F. In ... in bowl until vegetables are evenly coated. ... uncovered, stirring once for 20 minutes or until vegetables are tender.
Preheat oven to 350°F. Combine ... if all the liquid evaporates). Sprinkle with chopped fresh parsley before serving. Makes 8 servings, 36 calories each.
Preheat oven to 400 degrees. ... roasting pan toss vegetables with olive or ... and herbs. Toast 1 hour until vegetables are tender, stirring occasionally.
Preheat oven to 400 degrees. ... ends from radishes. In roasting pan, toss vegetables with oil and herbs. Roast 1 hour until tender, stirring occasionally.
Place vegetables on a very ... salt and pepper. Seal tightly. Bake at 350 degrees approximately 1 hour or until tender. Adjust recipe for size of family.
In 8"x8"x2" baking dish, combine all ingredients and toss to thoroughly combine. Bake at 350 degrees until potatoes are tender and golden, 40 to 45 ...
Preheat oven to 450 degrees ... oil. Place potatoes on foil lined baking sheet and bake for 20 minutes or until tender. Turn potatoes once while baking.
Result Page: 1
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