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Roasted Veggies
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Description
Nothing smells better on a crisp winter evening than the aroma of vegetables roasting in the oven. Here is how I group some of my favorites veggies. It makes a full baking sheet and if you’re like me and like to cook in quantity I usually double this and fix two sheets.
Ingredients
- 2 whole Large Sweet Potatoes, Washed And Peeled
- 1 whole Large Red Onion, Peeled
- 8 ounces, weight Mushrooms, Washed
- ½ whole Head Cauliflower, Washed
- ⅓ cups Olive Oil
- 2 Tablespoons Minced Garlic
- 2 Tablespoons Brown Sugar
- 1 teaspoon Salt
- ½ teaspoons Black Pepper
Preparation
Preheat oven to 400 F.
Cut vegetables into bite size pieces and put them into a large bowl.
Mix oil and remaining ingredients in a small bowl. Pour this over the vegetables. Toss vegetables in oil until well coated.
Pour the vegetables onto a rimmed baking sheet making sure they are in a single layer. Roast at 400 F for 40 minutes.
Drain the roasted vegetables in a colander to remove any remaining oil.
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