(public).sospep.subjects ~ view article ~ roasted-roots

<h1 style="text-align: center;">Roasted Roots</h1>
<p>&nbsp;</p>
<h2>] recipe.ingredients =</h2>
<ol>
<li>] potatoe ( 1 large ) OR&nbsp;8 small nugget size potatoes</li>
<li>] onion, ( 1 medium)</li>
<li>] carrots ( 1 large )</li>
<li>] parsnip ( 1 medium)</li>
<li>] cauliflower ( 6 florets)</li>
<li>] garlic (&nbsp;3 small cloves)</li>
<li>] olive oil ( 2 ta)</li>
<li>] italian seaoning mixture&nbsp;( 2 ta)</li>
<li>] salt ( 1/2 te )</li>
<li>] pepper ( 1/8 te )</li>
</ol>
<p>&nbsp;</p>
<h2>] recipe.instructions</h2>
<ol>
<li><span class="plaincharacterwrap break">] cut potato into bite size chunks </span></li>
<li><span class="plaincharacterwrap break">] cut carrot into bite size chunks</span></li>
<li><span class="plaincharacterwrap break">] cut onion into eigth ths</span></li>
<li><span class="plaincharacterwrap break">] cut parsnip into bite size chunks</span></li>
<li><span class="plaincharacterwrap break">] place all vegetabes&nbsp;into a large mixing&nbsp;bowl&nbsp; </span></li>
<li><span class="plaincharacterwrap break">] drizzle olive oil over veggies and toss them to coat the vegetables with the oil</span></li>
<li><span class="plaincharacterwrap break">] using a garlic press, you can crush your garlic cloves over top of the vegetables&nbsp; OR mince the garlic with a knife and then&nbsp;place it on top of&nbsp; the vegetables</span></li>
<li><span class="plaincharacterwrap break">] add your seasonings to the bowl</span></li>
<li><span class="plaincharacterwrap break">] continue to toss the vegetables until seasonings evenly coat all the&nbsp;vegetables</span></li>
<li><span class="plaincharacterwrap break">] pour out the vegetables onto an&nbsp;aluminum foil covered baking pan </span></li>
<li><span class="plaincharacterwrap break">] place vegetables into a&nbsp;pre-heated (350 degree F) oven and bake them&nbsp;for 40 minutes</span></li>
<li><span class="plaincharacterwrap break">] increase oven temp to 425 degrees F&nbsp;and bake for 10 more minutes</span></li>
</ol>
<p><span class="plaincharacterwrap break">&nbsp;</span></p>
<h2><span class="plaincharacterwrap break">] yeild</span></h2>
<ol>
<li>]&nbsp;2 -&nbsp;large side dish size&nbsp;portions</li>
</ol>
<h2>] served with ....</h2>
<ol>
<li>] serve with meat (beef or pork roast) or poultry( duck, chicken, turkey)</li>
</ol>
<h2>] notes</h2>
<ol>
<li>] ADD - seasoning - ] rosemary, ] thyme,</li>
<li>] ADD - vegetable - ] sweet potato, ] yam, ] beet</li>
<li>] TRYed - ALTERNATE&nbsp; VERSION - 2016-07-dd - was NOT as good as original ] included more cauliflower, zuchini, ] think the extra veg and the crowded pan lead to too much moisture, it WASNT terrible, it just wasnt GREAT like the original version TIP = ensure vegs are spread out on pan NOT stacked, avoid soft moist veg like zuchini</li>
</ol>
<h2>] video&nbsp;</h2>
<ol>
<li>] none</li>
</ol>
<h2>&nbsp;] reference</h2>
<ol>
<li>]&nbsp;don sagrott -</li>
</ol>
<p>&nbsp;</p>
<p>&nbsp;</p>
<h1 style="text-align: center;">&nbsp;</h1>

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