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!