Roasted Winter Vegetables
Source of Recipe
www.hearthware.com
Recipe Introduction
"Roasting turns vegetables tender and sweet. Choose one or an assortment to roast. These vegetables are yummy tossed with pasta or mixed into cooked white or brown rice. Or save them until next day, sprinkle with a little vinegar and serve as a cold salad."
List of Ingredients
2 tablespoons olive oil
1/2-teaspoon coarse salt
1 tablespoon chopped fresh oregano, thyme or rosemary or 1 teaspoon dried
1 pound winter vegetables, cut in 1/4" slices
Winter Vegetables Use any assortment: carrots, beets, onions, leeks, red potatoes, turnips, rutabagas, winter squash, sweet potatoes, parsnips, or celery root.Recipe
Place oil, salt and herbs in the liner pan. Add the sliced vegetables and toss well until all sides are coated with the seasoned oil. InfraCook on HI for 14 to 16 minutes or until the vegetables are browned, have a few crispy edges and are tender. (Cut into a piece to check). Serve hot or at room temperature
Yield: 3 to 4 servings
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