Recipes Included On This Page Oven Roasted Vegetables Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Oven Roasted Vegetables Recipe By : Chef on a Shoestring Serving Size : 1 Preparation Time :0:00 Categories : Carrots Onions Peppers Side Dishes Vegetables Volume 2-7 July '99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large carrot 1 large turnip 1 small bunch thin asparagus 1 medium red onion 1 medium red bell pepper 1 tablespoon olive oil balsamic vinegar salt and fresh ground pepper to taste honey Slice all the vegetables into equal sized slices, about 2-3 inches long. Use only as much of the onion as can be cut to this size; it will only be about half of the onion. Then toss all the vegetables in a pan with the olive oil, salt, pepper and a few drops of honey and a few drops of balsamic vinegar. After removing the chicken from the oven, increase the heat to 550 degrees. Spread the seasoned vegetables out on a sheet tray. Roast them in the oven, stirring once or twice for about 10 minutes until just tender. Spoon the hot roasted vegetables on to dinner plates. Slice and arrange the chicken on top and serve. Posted on FareShare 7-99 by Robin <GrassRats@aol.com> Our local Saturday morning news show, Chef on a Shoestring. (CBS) Chef Richard Krause Martini's Restaurant March 20, 1999 - - - - - - - - - - - - - - - - - -

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