Easyonetrayroastedonionsandrootvegetables Recipes

KETO OVEN ROASTED VEGETABLES RECIPE

Steps:

• Preheat the oven to 425 degrees F (218 degrees C). Line an extra-large baking sheet with foil, if desired.
• Combine the vegetables in a large bowl.
• In a small bowl, whisk together the olive oil, balsamic vinegar, garlic powder, Italian seasoning, sea salt, and black pepper. Pour the mixture over the vegetables.
• Arrange the vegetables in a single layer on the prepared baking sheet, making sure each piece is touching the pan. Do not overcrowd the pan - use multiple pans if needed.
• Roast the vegetables in the oven for about 30 minutes, until they are golden brown.

EASY ONE TRAY ROASTED ONIONS AND ROOT VEGETABLES

Steps:

• If pre-preparing the vegetables, clean, peel,trim them all EXCEPT the potatoes. Place in a ziplock bag & squeeze in the juice of one lemon. Add the balsamic vinegar & olive oil and seal tightly - store in the refrigerator for up to 2 days. On the day, add your potatoes to the bag & coat thoroughly.
• For cooking on the same day, follow the above instructions but ADD the potatoes along with the other vegetables, cut them into small even-size pieces. Make sure the vegetables are thoroughly coated in oil & vinegar and leave to one side whilst the oven heats up.
• Preheat oven to 200 C, 400 F or gas 6.
• Put all the vegetables into a large roasting tray & tip in the oil & vinegar from the bag. Sprinkle generously with the thyme leaves, salt & freshly ground black pepper.
• Make a tent of aluminium foil over the vegetables & seal tightly.
• Roast for 30 minutes & then uncover and roast for a further 30 minutes. Give the vegetables a good stir half way through & just before serving.
• Tip the vegetables onto a platter and serve immediately, garnishing with fresh parsley & a sprig of fresh thyme.