So I made my own version of Roasted Root Vegetables courtesy of Epicurious: http://www.epicurious.com/recipes/food/views/Roasted-Root-Vegetables-104833
*Sigh… I burnt the pan in the second rack. I can still smell the burnt air lingering in the house. Not quite familiar with using the dang oven — I’m Chinese after all! The ones in the top rack’s fine though!
Here’s my list of ingredients (They’re guestimations as I’m using lots of leftover raw veggies. All veggies, except for garlic & brussel sprouts, cut into about 1/2 inch pieces):
- 1/2 lb brussel sprouts (about 10)
- 3 small carrots
- 1 lb butternut squash (peeled, seeded, cubed)
- 1/2 medium onion
- 1 head garlic (peeled & whole cloves)
- 1 bunch beets (peeled & cubed)
- 2 – 3 tbs light olive oil
- 1 tsp dried basil
- 1 tsp dried parsley
- 1 tbs dried thyme
- 1 tbs dried oregano
- dash of cinnamon
- dash of paprika
- salt & pepper to taste
Convect roasted @ 425 degrees for 40 minutes. I read some reviews saying they only roasted for 50 minutes or so. I might have cut my veggies too small? They looked like they were starting to burn already so I cut the roasting time.
Overall: Pretty yummy! Tasted all the veggies in it without the herbs & spices being too overwhelming. A happy outcome, if not a kinda smoky one.
My lesson to be learned here: Stuff on the bottom oven rack cook faster, so it must be checked first & taken out once it’s done!