Recipe Roasted Potatoes And Vegetables
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Eat the rainbow who hasn t heard that saying before.
Recipe roasted potatoes and vegetables. Preheat oven to 400 degrees f. In a large bowl combine potatoes red peppers squash sweet potato and onion. Grease an 11 by 17 inch baking sheet pan with extra virgin olive oil.
Take out the carrots and parsnips and put to one side. Place potatoes on a non stick baking sheet and roast 15 minutes. In a small bowl whisk oil vinegar and seasonings.
Place vegetables in baking sheet and add the dried herbs salt and pepper. Bake 15 to 20 minutes stirring once halfway through baking time until vegetables are tender and lightly browned. Remove baking sheet from oven and using a spatula or wooden spoon give the potatoes a little turn.
Expert tips experts recommend consuming 3 5 servings of vegetables each day. And there really is something to it because the more colorful and varied the vegetables and fruits are that end up on your plate the more your body can benefit from the food. Preheat oven to 425.
Pour over vegetables and toss to coat. Toss carrots and beans with remaining dressing and add your carrots and beans to the baking sheet and return to oven. Allow to boil for 5 minutes then add the parsnips and cook for another 4 minutes.
Put the potatoes and carrots into a large pan you may need to use two of boiling salted water on a high heat and bring back to the boil.
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