FOOD REFERENCE WEBSITE

Foodreference.com - Recipe Section
A collection of modern, classic, historic, cookbook, restaurant and chefs recipes, including cooking tips, techniques & methods

. Home . . Articles & Features . . Facts & Trivia . . Cooking Tips . . RECIPES . . Quotes . . Who's Who . . Food History . . Food Videos . . Food Fun . . Food Trivia Quizzes . . Humor . . Poetry . . Crosswords . . Cookbook Reviews . . Food Posters . . Catalogs . . Magazines . . Flowers . . Gourmet Tours . . Key West Info . . Culinary Schools . . Festivals & Shows . . Search .

Next Recipe >

You Are Here >>

 RECIPESVegetable Recipes pg 1MIXED VEGETABLE RECIPES >>> >  Herb Roasted Vegetables >

Sign up for FoodReference Weekly Newsletter
 


 

food125x125B

 

 



 

..MIXED VEGETABLE RECIPES >>>.. ..Almond Vegetable Stir Fry.. ..Baby Carrots & Brussels Sprouts.. ..Broiled Mixed Vegetables.. ..Chinese Vegetables a la Florida.. ..Citrus Vegetables.. ..Crunchy Stir Fry.. ..5 Minute Bean & Vegetable Saute.. ..Green Vegetables w/ Sesame & Ginger.. ..Greens, Crunchy Greens.. ..Greens, Sauteed Greens.. ..Greens, Sauteed with Peppers.. ..Greens, Seared.. ..Greens, Skillet Summer Greens.. ..Grilled Summer Vegetables.. ..Grilled Vegetables, Exotic Style.. ..Herb Roasted Vegetables.. ..Herb Seasoned Vegetable Medley.. ..Herb Steamed Vegetables.. ..Limas and Spinach.. ..Maple Glazed Vegetables.. ..Mexican Vegetable Saute.. ..Mixed Veges with Peanut Sauce 1.. ..Mixed Veges with Peanut Sauce 2.. ..Nonsuch Poele.. ..Roasted Mushrooms & Vegetables.. ..Roasted Radishes & Roots.. ..Roasted Vegetables.. ..Sautéed Vegetables.. ..Spring Vegetable Saute.. ..Succotash, Autumn Vegetable.. ..Succotash, Barley 'Succotash'.. ..Succotash with Cream.. ..Succotash, Fava Bean, White Corn.. ..Succotash, Harvest Succotash.. ..Succotash w/Hominy & Black Beans.. ..Succotash, Sweet Corn Succotash.. ..Vegetable & Avocado Sauté.. ..Vegetable Delight.. ..Zucchini with Chopped Tomatoes..

. Home . . Recipes . . About & Contact Info . . Links .
 

Herb Roasted Vegetables

Heat oven to 425ºF. Toss cut-up potatoes (1-inch pieces), thin onion wedges and baby carrots or thin strips of bell pepper with enough olive oil to coat lightly.

Season with salt, coarse grind pepper and dried rosemary or thyme leaves.

Arrange in even layer on lightly oiled shallow baking pan.

Roast 20 to 30 minutes or until tender, stirring occasionally.

(Alternatively, roast alongside roast as it cooks.)

This recipe is courtesy of www.potatohelp.com  - the website of the U.S. Potato Board - Used with permission.

 

 

Please feel free to link to any pages of FoodReference.com from your website.


All contents of this website are Copyright © 1990--2008 James T. Ehler and FoodReference.com, unless otherwise noted. All rights reserved. You may copy and use portions of this website for noncommercial, personal use only. Any other use of the materials in this website without prior written permission is prohibited.
Contact:  james@foodreference.com

 

3 Young Chefs
Click on the
3 Young Chefs for the Best Cooking Schools,
Culinary Schools,
Hospitality, Travel & Tourism Schools

 

 

 

Get a Free Trial issue
SAVEUR
SAVEUR
The award-winning magazine that celebrates the people, places and rituals that establish culinary traditions.