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Roasting Vegetables and Fruit

Roasting vegetables and fruit is one of my favorite fall meals. The vegetables taste buttery and caramelized - the fruit is even sweeter.  What's not to love?


Roasting vegetables and fruit is one of my favorite fall meals. The vegetables taste buttery and caramelized - the fruit is even sweeter. What's not to love? #misshomemade

Roasting Vegetables and Fruit

HOW TO ROAST VEGETABLES

Vegetables:

potatoes
asparagus
sweet potatoes
beets
parsnips
acorn squash
garlic 
carrots
onions
broccoli
cauliflower
green, yellow or red bell peppers
zucchini
tomatoes

Fruit:

lemons
limes

extra virgin olive oil
kosher salt
spices: rosemary, basil or thyme

PREHEAT oven to 400 degrees and spray a baking sheet with oil.

Cut the vegetables you wish to use into chunks. Place 1/4 cup olive oil in a large resealable bag with the seasonings and add the vegetables. Shake until well coated and put on the prepared baking pan. You may also do this in a bowl.

Depending on the size you cut them into, it will take approximately 30 to 50 minutes to roast until tender.

The roast lemon and limes are delicious when eating mexican food - the juice is awesome squeezed on meat, pico or guacamole.

The roast lemons and limes also make fantastic lemonade or limeade.


Mexican Food




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