Made by Anna Olson

by Anna Olson

Roasted Vegetables is on the menu in Book recipe, and we are going to teach you how to make this delicious recipe from scratch!


Here’s a quick and easy roasted vegetable recipe with Anna.

Follow along with the 📝 recipes below👇🏾👇🏾

Video transcribe
if you’ve got the oven on any how to roast a chicken beef or pork you might as well make use of that oven heat and roast your potatoes and vegetables at the same time so two roast potatoes I do roast them in a separate dish from the chicken pork or beef what’s important is their cuts to about the same size that way they cook evenly and all it takes is a little drizzle of olive oil a little salt got a little fresh thyme and rosemary there’s nice fall herbs and oh Lisa can you pass me that pepper mill Oh perfect thank you put the pepper on these potatoes and then simply just give this a stir to coat and they’re ready to go in the oven now the sweet potatoes I treat along the same lines except I like to add a little cornstarch gives them a nice crust makes them just a touch crunchy what I like to do is cover the potatoes first to get them hot evenly through so that for the first 20 to 30 minutes I cook them covered and then for the last 20 to 30 minutes until they’re tender I uncover them and then they get nice evenly brown and crisp the same applies for root vegetables I treat them exactly the same way but I do like to separate my root vegetables because they cook at different rates so carrots and parsnips cook very close to the same rate and look at the beautiful browning and then I have beautiful turnips here treated the same way and the same technique actually works wonderfully for beets and in fact beets peeled and cut into wedges with a little oil song pepper cook faster in the oven than they do boiled on the stove so pick your root vegetables roast your potatoes and enjoy that Sunday roast

Recipe video


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