Roasted Vegetables
Roasted Vegetables is an moderately easy dinner. Made with 2 tbsp. butter, 2 tbsp. olive oil, thyme to taste (optional), rosemary to taste (optional) and soy sauce or tabasco to taste, this recipe delivers authentic, satisfying flavors. A classic recipe that has been enjoyed for generations.
π Recipe adapted from RecipeNLG-Full
Preheat oven to 475Β°.
Melt oil and butter in roasting pan large enough so that vegetables rest on bottom of pan.
Adjust oil and butter to amount of vegetables.
Using tongs, turn cut sides of longest cooking vegetables down to seal in juices (potatoes, onions, turnips).
Roast 15 minutes.
Toss once or twice.
Add medium cooking vegetables (broccoli, summer squash) and pour soy sauce (or other favorite sauce) to coat.
Roast 15 minutes.
Add mushrooms and any seasonings.
Toss lightly.
Roast 5 to 10 minutes.
Serve with cornbread.
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