ROASTED MINIATURE VEGETABLES
Steps:
- With the rack in the middle position, preheat the oven to 180°C (350°F). In a 23 x 33-cm (9 x 13-inch) baking dish, combine all the ingredients except the chives. Season with salt and pepper. Roast until the vegetables are tender, about 45 minutes. Sprinkle with chives. Serve with Roasted Duck Breast with Spiced Whisky Sauce. Note: If you can't find miniature vegetables, use regular vegetables you've cut into pieces.
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Lizelle Cloete
[email protected]I'm always looking for new ways to cook vegetables, and roasted miniature vegetables are a great option. They're healthy, delicious, and easy to make.
Md Ashraful 143 Md Ashraful 143
[email protected]Roasted miniature vegetables are a great way to use up leftover vegetables. I often roast a mix of whatever vegetables I have on hand, and it always turns out delicious.
Dylan G
[email protected]I love roasting vegetables, and miniature vegetables are the perfect size for roasting! They cook evenly and get nice and crispy. I especially love roasting Brussels sprouts and carrots.
Russ Parmerter
[email protected]Meh. Roasted miniature vegetables. They were okay.
Jamal beelzai
[email protected]Roasted miniature vegetables - not bad. I thought they were a bit bland. I'll try adding some more seasoning next time.
Renee L Rouillier
[email protected]Roasted miniature vegetables were a disappointment. The vegetables were overcooked and mushy. I won't be making this recipe again.
Allizaya Maslonkowski
[email protected]I love the idea of roasting miniature vegetables! It's a great way to get your kids to eat their veggies. I'll definitely be trying this recipe.
Robert NISSEL
[email protected]Roasted miniature vegetables - easy and tasty. Great side dish for any meal!
Prossy Williamz
[email protected]These miniature vegetables roasted to perfection! The recipe was simple to follow and the results were delicious. I will definitely be making this again.
Buddiman Palpali
[email protected]Roasted miniature vegetables were a hit! So easy to make and packed with flavor. I used a variety of veggies including carrots, potatoes, Brussels sprouts, and broccoli. Tossed them with olive oil, salt, and pepper, and roasted in the oven until tend