Roasted Vegetables

Name: Roasted Vegetables
Total time: 3000 s
Yield: 10 servings
Cuisine: American
Ingredients: 1 Fresh Basil - 1 leaf; 1/2 cup Olive Oil; 1/4 Red Onion; 1 Sweet onion; 1 clove Garlic; 1 pinch Salt; 1 pinch Ground Black Pepper; 2 stick Carrots; 2 medium Russet Potatoes; 1 large Sweet Potato; 1 medium Zucchini Squash; 1/2 medium Yellow Squash; 2 bunch Broccoli; 2 stick Celery

Kaitlynn Chambers @cook_2859506

Dewey, Arizona

My end result!

Kaitlynn Chambers @cook_2859506

Dewey, Arizona

My end result!

Saved

Ingredients

50 mins

10 servings

Marinade
1Fresh Basil - 1 leaf
1/2 cupOlive Oil
1/4Red Onion
1Sweet onion
1 cloveGarlic
1 pinchSalt
1 pinchGround Black Pepper
Veggies
2 stickCarrots
2 mediumRusset Potatoes
1 largeSweet Potato
1 mediumZucchini Squash
1/2 mediumYellow Squash
2 bunchBroccoli
2 stickCelery

Saved

Steps

50 mins

1

Heat oven to 475.
2

Chop red onion and sweet onion. Then place it in a blender with the basil leaf, clove of garlic, salt, pepper, and olive oil. Blend till it looks like almost like a salad dressing.
3

Place the marinade into a large enough pan that most of the vegetables will touch the bottom.
4

Next chop the russet and sweet potatoes into half inch cubes. Then chop the carrots, Zucchini and yellow squash, and celery.
5

Combine all the vegetables including broccoli into the pan with the marinade and mix. Don't worry about getting the oil on everything just mixing up the veggies.
6

Place pan into the oven. Stir the veggies every ten minutes for 30-40 minutes.