Ingredients

How to make it

  • Preheat the oven to 425 degrees. Line 2 sheet pans with heavy duty foil. (I am a very lazy woman, this makes clean-up a breeze)
  • Cut the vegetables into 1 to 1 1/4 inch cubes. They shrink during the roasting so you do not want to make the pieces too tiny.
  • Drizzle the oil over them and add the salt and pepper and toss well.
  • Spread the vegetables onto the two prepared sheet pans.
  • Turn once midway through the roasting.
  • Cook until tender, 25 to 35 minutes.
  • Sprinkle with the chopped parsley and add additional salt and pepper to taste.
  • Serve hot.

Reviews & Comments 3

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    " It was excellent "
    chihuahua ate it and said...
    This is truly heaven. Roasting is so darn easy it's amazing. I was thrilled the first time I tried it. The best part? My husband loved the dish!

    Chichi

    PS Even though I have four of Ina's cookbooks that I recently purchased, I went ahead and printed this recipe just in case. Should be framed!
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    " It was excellent "
    sunny ate it and said...
    I'm becoming quite a fan of the Barefoot Contessa - I love her cooking. Thanks for sharing this.
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    " It was excellent "
    bluewaterandsand ate it and said...
    Sounds delicious! But what is EVOO? I'm having a blonde moment on that one, lol.
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