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Results 51 - 60 of 678 for roast vegetables
Trim excess fat from beef roast. Rub Dutch oven with ... 1/2 hours. Add vegetables, parsley and, if necessary, ... overnight, reheated and sliced.
Place vegetables in a shallow baking pan, about 12"x17". Roast beets separately so they do ... toss well. Season with salt and pepper to taste.
Preheat oven to 425°F. Spray ... teaspoons oil over vegetables; sprinkle with garlic, salt ... additional black pepper if desired. Serves 6.
Place potatoes and carrots (cut up) in greased 13 x 9 baking dish. Drizzle with oil; add basil, oregano, salt and pepper. Toss lightly to ...
Heat oven to 450°F. Place vegetables in a large roasting pan. ... in the pan. Roast for 30 minutes, stirring occasionally, ... lightly browned and tender.
Preheat oven to 350 degrees. ... place bottom round roast. Add sliced potatoes, carrots, ... over meat and vegetables. Sprinkle onion soup mix ... until meat is tender.
Preheat oven to 375 degrees. Arrange vegetables in a large baking dish. ... oven temperature to 425 degrees and roast 15 minutes more. Serves 6-8.
Rub roast with garlic clove and place ... hours. Then add vegetables around meat in pan and ... cranberry/orange relish and/or any chutney as condiments.)
Served atop pasta, tasty roasted vegetables make an entree that couldn't ... temperature. Serves 6. Per serving: 417 calories, 12g fat, no cholesterol.
Heat oven to 400 degrees. Cut tomatoes, eggplant, and zucchini into 1/4 inch thick slices. Cut onion into thin wedges. Sprinkle 1 ...
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