Roasted Vegetables Tray

Spread on a large baking sheet giving the vegetables enough room to roast and caramelize and bake for 35-45 minutesor until vegetables. Spread the vegetables across a large baking tray and toss with the oil and a generous amount of salt and pepper.

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Roast for 25 minutes or until the vegetables are slightly browned and tender.

Roasted vegetables tray. Bake uncovered at 425 for 15-20 minutes or until tender stirring. In a large bowl toss the beets and potatoes in olive oil until coated and lightly glossynot drenched. Chop the pumpkin and potatoes into small-ish bite sized pieces and place them on a lined baking tray with 25g of butter blobbed evenly around the tray.

Drizzle over the olive oil and mix together with hands. Peel the red onion finely slice it and add. Sprinkle in kosher salt and pepper and mix once again.

Wash and chop the carrots sweet potato broccoli red and green pepper. Generously sprinkle with sea salt drizzle over 12 tablespoon of honey if youre using it and once the oven is ready place them in for 20 minutes. Add everything to a baking tray.

Cut the red onion into wedges the potato and pepper into chunks and the broccoli into florets. Preheat the oven to 200 degrees Celsius. Directions Place the vegetables in a greased 15x10x1-in.

Sprinkle over the spices and salt and pepper. Bake for 15 minutes and then remove from the oven and toss gently on the baking. Preheat the oven to 200Cº.

Transfer the chopped vegetables into a baking tray. Coat the sweet potato or yam or potato with olive oil and a pinch of salt and any other seasoning you like. Preheat the oven to 220C.

Drizzle with salad dressing and sprinkle with herbs. Ingredients 1 pound asparagus trimmed the thicker you can find the better 1 pound mushrooms 1 pound baby carrots I used rainbow carrots 2 red onions medium sliced into 14.

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