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Reply to "Roasted veggie mix - tried and true recipe?"
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[quote=Anonymous]My standards include: onions, peppers, broccoli, cauliflower, carrots, mushrooms, brussels, eggplants, green beans, cherry tomatoes. The key is to roast on high temp (I do 425), cut all to similar size, and spread out the veggies so they get crispy. Use multiple trays if you need to. Pay attention to how fast the veggies cook, for example if I am roasting potatoes, too, I pop them in first for 15 min before adding the other veggies. Also note water content - mushrooms and cherry tomatoes emit a lot of water so I usually keep them to their own area of the tray or else make sure to roast long enough that much of that water cooks off. I season to match what I am cooking or the season. I always use evoo and s/p, but might add balsamic in the fall/winter, squeese of lemon juice in warmer weather, italian seasoning or parm cheese if the meal calls for it, etc. [/quote]
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