Real Restaurant Recipes; Food That Built a Business
You can cook with confidence and style
Roasted Vegetable Recipe
Use Tender, New Baby Vegetables
A Favorite Restaurant Recipe
Enjoy the wonderful tastes of fresh baby vegetables with this roasted
vegetable recipe. By roasting the potatoes with the other vegetables you
eliminate the extra step needed if you were to cook them separately.
This restaurant recipe is quick and easy, but produces very full, delicious
flavors.
Oven Roasted Potatoes and Vegetables
Another Real Restaurant Recipe
Preparation time: 15 minutes. Serves 4
Cooking Conversion Table
Ingredients:
1/3 cup olive oil
8 small, new potatoes, cut in half
1/2 Walla Walla or red onion, cut into 4 wedges
8 baby carrots
2 cloves garlic, peeled
Sea Salt and fresh ground pepper
Fresh parsley, chopped (use the sprigs but not the stems). I like the Italian variety
Juice of one lemon (optional, but very good)
Instructions:
Preheat the oven to 400 degrees F
Toss the potatoes and vegetables in a mixing bowl with the olive oil, salt and pepper
Spread the vegetables in a single layer in a roasting pan
Roast in the upper third of the oven for 25-30 minutes or until tender
Remove from the oven, squeeze the lemon juice over the vegetables
Sprinkle vegetables with chopped parsley
This oven roasted vegetable recipe "works" with many different entrees, from baked chicken to
steak and pork.
Return to Table of Contents Return to Vegetable-Starch Chapter Cover
Page 186