Roasted Vegetables
Portion Size: ½ cup vegetables
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 4½ cups of assorted vegetables | Vegetables that roast well include: Asparagus, Beets, Broccoli, Brussels Sprouts, Cabbage, Carrots, Cauliflower, Celery, Green Beans, Eggplant, Kolhrabi, Mushrooms, Parsnips, Bell Peppers, Onions, Summer Squash, Tomatoes, Turnips and Winter Squash, Zucchini. Washed, trimmed, peeled, seeds removed and diced. |
| 1 tablespoon olive oil | |
| ½ teaspoon salt | |
| ¼ teaspoons black pepper | |
| 2 teaspoons dried dill or parsley | or other herb of choice |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Preheat the oven to 425°F. | |
| 2 | Wash all vegetables. Trim and peel as needed. | |
| 3 | Cut into uniform bite size pieces, approximately, 1-2 inches. Place the cut vegetables on a sheet pan. | |
| 4 | Add the olive oil, salt, dill or parsley and pepper and toss well. | |
| 5 | Roast for 20 to 40 minutes, depending on the size of the vegetables, tossing occasionally, until the vegetables are just tender. | Cook until internal temperature reaches 135°F. |
Posted in Vegetable Recipes
