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Categories:Viewed: 61 - Published at: 5 years ago
Ingredients
- Oil for pan (Pam or similar)
- 1-2 tsp each:
- 1/2 - 1 tsp each:
- 1/4 tsp cayanne pepper (optional)
- 2 tbs olive oil
- 1/4 cup orange juice
- 8 cups assorted vegetables, peeled & cut in 1" chunks. Choose from:
- Sprigs of Rosemary & Thyme for garnish
Method
- 1. Preheat oven to 425 F. Line a 10"x15"x1" pan with foil. Spray with oil.
- 2. Mix all spices in small bowl.
- 3. Toss vegetables with oil and orange juice in large bowl. (see notes if using carrots or beets)
- 4. Sprinkle spices over vegetables, toss to coat.
- 5. Spread in single layer in pan.
- 6. Roast 35-45 minutes, stirring 2 or 3 times, until tender and golden brown.
- 7. Garnish with sprigs & serve.
