Difference between revisions of "Pan Roasted Vegetables"
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# [[salt]] & [[pepper]] to taste | # [[salt]] & [[pepper]] to taste | ||
| − | == | + | == Procedures == |
Wash and trim all vegetables. Chop into bite-sized pieces. Place in a roasting pan and toss with rendered fat or drippings. ([[olive oil]] may be substituted for fat, although it will not yield the same [[savory]] effect.) Roast in the oven at 400 degrees until tender, about 40 minutes to 1 hour, stirring occasionally to coat with fat and ensure even [[browning]]. [[salt]] and [[pepper]] to taste. | Wash and trim all vegetables. Chop into bite-sized pieces. Place in a roasting pan and toss with rendered fat or drippings. ([[olive oil]] may be substituted for fat, although it will not yield the same [[savory]] effect.) Roast in the oven at 400 degrees until tender, about 40 minutes to 1 hour, stirring occasionally to coat with fat and ensure even [[browning]]. [[salt]] and [[pepper]] to taste. | ||
Latest revision as of 12:37, 28 June 2012
Description
Ingredients
- 4 large baking potatoes
- 4 large carrots
- 1 large Onion
- 1/4 cup rendered fat or Bacon drippings
- salt & pepper to taste
Procedures
Wash and trim all vegetables. Chop into bite-sized pieces. Place in a roasting pan and toss with rendered fat or drippings. (olive oil may be substituted for fat, although it will not yield the same savory effect.) Roast in the oven at 400 degrees until tender, about 40 minutes to 1 hour, stirring occasionally to coat with fat and ensure even browning. salt and pepper to taste.
