{"id":6411,"date":"2019-08-01T09:51:29","date_gmt":"2019-08-01T13:51:29","guid":{"rendered":"https:\/\/web.uri.edu\/community-nutrition\/?p=6411"},"modified":"2023-03-22T09:27:40","modified_gmt":"2023-03-22T13:27:40","slug":"oven-roasted-vegetables","status":"publish","type":"post","link":"https:\/\/web.uri.edu\/community-nutrition\/oven-roasted-vegetables\/","title":{"rendered":"Oven-Roasted Vegetables"},"content":{"rendered":"
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Oven-Roasted Vegetables\/ Verduras al Horno\/ Vegetais Assados
\nno Forno<\/h1>\n

Download Recipe\/ Print Recipe<\/a>
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English<\/h1><\/p>\n

Servings per recipe: 8
\nServing size: 1 cup
\nPrep time: 25 minutes
\nCook time: 45 minutes
\nCost: $6.23 per recipe \/ $0.77 per serving<\/p>\n

Ingredients<\/h2>\n
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  • 1 small butternut squash<\/li>\n
  • 1 large onion<\/li>\n
  • 1 carrot<\/li>\n
  • 1 turnip or parsnip<\/li>\n
  • 1 large potato or sweet potato<\/li>\n
  • 4 cloves garlic<\/li>\n
  • 2 tablespoons olive oil<\/li>\n
  • 2 tablespoons lemon juice<\/li>\n
  • 1 teaspoon dried thyme<\/li>\n
  • 2 teaspoons dried rosemary<\/li>\n
  • \u00bd teaspoon salt<\/li>\n
  • Black pepper to taste<\/li>\n<\/ul>\n

    Directions<\/h2>\n
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    1. Preheat oven to 400\u00b0F.<\/li>\n
    2. Rinse or scrub all vegetables. Peel squash and remove seeds.<\/li>\n
    3. Cut all vegetables (except garlic) into bite-size cubes. Keep garlic cloves whole.<\/li>\n
    4. In a large bowl, combine olive oil, lemon, thyme, rosemary, salt, and pepper. Add vegetables and mix well. Spread in a large roasting pan.<\/li>\n
    5. Bake at 400\u00b0F for 40-50 minutes, stirring every 15 minutes, until slightly browned.<\/li>\n<\/ol>\n

      Video<\/h2>\n