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Roasted Vegetables

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12
serves
Nutritional Facts

INGREDIENTS

6 ea. red bell peppers, about 1 lb. 10 oz.
4 ea. baking potatoes, peeled, about 1 lb. 10 oz.
4 ea. parsnips, peeled, about 1 lb. 10 oz.
6 ea. carrots, peeled, about 9-1/2 oz.
12 ea. whole shallots, peeled, about 7 oz.
olive oil, as needed
2 tsp. each coarse salt and pepper

INSTRUCTIONS

  1. 1
    Cut bell peppers, potatoes, parsnips and carrots into approx. 1-1/2 x 1/2-inch pieces. Toss with shallots and enough oil to coat. Sprinkle with salt and pepper. Spread on sheet pan. Roast in 350°F convection oven 20 minutes or until tender and light brown. Keep warm.

recipe search tags

preparation methods
Roast
Meals/Courses
Vegetables, Sauces & Sides
cuisines European, Italian

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