Roasted Vegetable Medley Popular Recipes

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Roasted Vegetable Medley

"This colourful dish has an appropriate blend of sweet and savory. It is easy to prepare and can be served as a aspect dish, salad, or light meal. Feel unfastened to alternative anything greens and herbs you have got available."

Ingredients :

2 tablespoons olive oil, divided
1 massive yam, peeled and reduce into 1 inch portions
1 large parsnip, peeled and reduce into 1 inch portions
1 cup baby carrots
1 zucchini, cut into 1 inch slices
1 bunch sparkling asparagus, trimmed and cut into 1 inch pieces
1/2 cup roasted red peppers, cut into 1-inch portions
2 cloves garlic, minced
1/4 cup chopped clean basil
1/2 teaspoon kosher salt
half teaspoon ground black pepper

Instructions :

Prep : 25M	Cook : 6M	Ready in : 1H55M

Preheat oven to 425 ranges F (220 stages C). Grease 2 baking sheets with 1 tablespoon olive oil.
Place the yams, parsnips, and carrots onto the baking sheets. Bake within the preheated oven for 30 minutes, then add the zucchini and asparagus, and drizzle with the ultimate 1 tablespoon of olive oil. Continue baking until all of the veggies are tender, about half-hour extra. Once gentle, get rid of from the oven, and permit to cool for half-hour on the baking sheet.
Toss the roasted peppers collectively with the garlic, basil, salt, and pepper in a massive bowl until combined. Add the roasted veggies, and toss to mix. Serve at room temperature or bloodless.

Notes :

Reynolds® Aluminum foil may be used to preserve meals moist, cook it frivolously, and make easy-up easier.

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