𝑹𝑶𝑨𝑺𝑻𝑬𝑫 𝑨𝑼𝑻𝑼𝑴𝑵 𝑽𝑬𝑮𝑮𝒀 ð‘«ð‘¬ð‘³ð‘°ð‘®ð‘¯ð‘»

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𝑹𝑶𝑨𝑺𝑻𝑬𝑫 𝑨𝑼𝑻𝑼𝑴𝑵 𝑽𝑬𝑮𝑮𝒀 𝑫𝑬𝑳𝑰𝑮𝑯𝑻
𝑰𝑵𝑮𝑹𝑬𝑫𝑰𝑬𝑵𝑻𝑺

  • 1 𝒑𝒐𝒖𝒏𝒅 𝒔𝒎𝒂𝒍𝒍 𝒓𝒆𝒅-𝒔𝒌𝒊𝒏𝒏𝒆𝒅 𝒑𝒐𝒕𝒂𝒕𝒐𝒆𝒔, 𝒒𝒖𝒂𝒓𝒕𝒆𝒓𝒆𝒅
  • 2 𝒄𝒖𝒑𝒔 𝒑𝒆𝒆𝒍𝒆𝒅 𝒃𝒖𝒕𝒕𝒆𝒓𝒏𝒖𝒕 𝒔𝒒𝒖𝒂𝒔𝒉, 𝒄𝒖𝒕 𝒊𝒏𝒕𝒐 1/2-𝒊𝒏𝒄𝒉 𝒄𝒉𝒖𝒏𝒌𝒔
  • 2 𝒍𝒂𝒓𝒈𝒆 𝒄𝒂𝒓𝒓𝒐𝒕𝒔 (𝒑𝒖𝒓𝒑𝒍𝒆 𝒐𝒓 𝒐𝒓𝒂𝒏𝒈𝒆), 𝒑𝒆𝒆𝒍𝒆𝒅 𝒂𝒏𝒅 𝒄𝒖𝒕 𝒊𝒏𝒕𝒐 1/2-𝒊𝒏𝒄𝒉-𝒕𝒉𝒊𝒄𝒌 𝒅𝒊𝒂𝒈𝒐𝒏𝒂𝒍 𝒔𝒍𝒊𝒄𝒆𝒔
  • 2 𝒑𝒂𝒓𝒔𝒏𝒊𝒑𝒔, 𝒑𝒆𝒆𝒍𝒆𝒅 𝒂𝒏𝒅 𝒄𝒖𝒕 𝒊𝒏𝒕𝒐 1/2-𝒊𝒏𝒄𝒉-𝒕𝒉𝒊𝒄𝒌 𝒅𝒊𝒂𝒈𝒐𝒏𝒂𝒍 𝒔𝒍𝒊𝒄𝒆𝒔
  • 1 𝒓𝒖𝒕𝒂𝒃𝒆𝒈𝒂, 𝒑𝒆𝒆𝒍𝒆𝒅, 𝒄𝒖𝒕 𝒊𝒏𝒕𝒐 1/2-𝒊𝒏𝒄𝒉 𝒄𝒖𝒃𝒆𝒔
  • 2 𝒕𝒐 3 𝒄𝒖𝒑𝒔 𝒑𝒂𝒄𝒌𝒆𝒅 𝒌𝒂𝒍𝒆, 𝒓𝒊𝒏𝒔𝒆𝒅 𝒂𝒏𝒅 𝒄𝒉𝒐𝒑𝒑𝒆𝒅
  • 3 𝒕𝒂𝒃𝒍𝒆𝒔𝒑𝒐𝒐𝒏𝒔 𝒐𝒍𝒊𝒗𝒆 𝒐𝒊𝒍
  • 1 𝒕𝒂𝒃𝒍𝒆𝒔𝒑𝒐𝒐𝒏 𝒄𝒉𝒐𝒑𝒑𝒆𝒅 𝒇𝒓𝒆𝒔𝒉 𝒓𝒐𝒔𝒆𝒎𝒂𝒓𝒚
  • 1 𝒄𝒍𝒐𝒗𝒆𝒔 𝒈𝒂𝒓𝒍𝒊𝒄, 𝒎𝒊𝒏𝒄𝒆𝒅
  • 𝒔𝒆𝒂 𝒔𝒂𝒍𝒕 𝒂𝒏𝒅 𝒇𝒓𝒆𝒔𝒉𝒍𝒚 𝒈𝒓𝒐𝒖𝒏𝒅 𝒃𝒍𝒂𝒄𝒌 𝒑𝒆𝒑𝒑𝒆𝒓, 𝒕𝒐 𝒕𝒂𝒔𝒕𝒆

𝑰𝑵𝑺𝑻𝑹𝑼𝑪𝑻𝑰𝑶𝑵𝑺
𝑷𝒓𝒆𝒉𝒆𝒂𝒕 𝒕𝒉𝒆 𝒐𝒗𝒆𝒏 𝒕𝒐 450°𝑭. 𝑳𝒊𝒈𝒉𝒕𝒍𝒚 𝒐𝒊𝒍 𝒕𝒘𝒐 𝒍𝒂𝒓𝒈𝒆, 𝒓𝒊𝒎𝒎𝒆𝒅 𝒃𝒂𝒌𝒊𝒏𝒈 𝒔𝒉𝒆𝒆𝒕𝒔.
𝑪𝒐𝒎𝒃𝒊𝒏𝒆 𝒕𝒉𝒆 𝒗𝒆𝒈𝒆𝒕𝒂𝒃𝒍𝒆𝒔, 𝒐𝒍𝒊𝒗𝒆 𝒐𝒊𝒍, 𝒓𝒐𝒔𝒆𝒎𝒂𝒓𝒚, 𝒈𝒂𝒓𝒍𝒊𝒄, 𝒔𝒂𝒍𝒕, 𝒂𝒏𝒅 𝒑𝒆𝒑𝒑𝒆𝒓, 𝒕𝒐 𝒕𝒂𝒔𝒕𝒆, 𝒊𝒏 𝒂 𝒍𝒂𝒓𝒈𝒆 𝒃𝒐𝒘𝒍 𝒂𝒏𝒅 𝒕𝒐𝒔𝒔 𝒃𝒚 𝒉𝒂𝒏𝒅 𝒕𝒐 𝒄𝒐𝒂𝒕. 𝑺𝒑𝒓𝒆𝒂𝒅 𝒕𝒉𝒆 𝒎𝒊𝒙𝒕𝒖𝒓𝒆 𝒆𝒗𝒆𝒏𝒍𝒚 𝒐𝒏𝒕𝒐 𝒕𝒉𝒆 𝒃𝒂𝒌𝒊𝒏𝒈 𝒔𝒉𝒆𝒆𝒕𝒔 𝒂𝒏𝒅 𝒃𝒂𝒌𝒆 𝒇𝒐𝒓 15 𝒎𝒊𝒏𝒖𝒕𝒆𝒔 𝒐𝒏 𝒔𝒆𝒑𝒂𝒓𝒂𝒕𝒆 𝒐𝒗𝒆𝒏 𝒓𝒂𝒄𝒌𝒔. 𝑨𝒇𝒕𝒆𝒓 15 𝒎𝒊𝒏𝒖𝒕𝒆𝒔, 𝒔𝒕𝒊𝒓 𝒕𝒉𝒆 𝒗𝒆𝒈𝒆𝒕𝒂𝒃𝒍𝒆𝒔 𝒘𝒊𝒕𝒉 𝒂 𝒔𝒑𝒂𝒕𝒖𝒍𝒂 𝒂𝒏𝒅 𝒓𝒆𝒕𝒖𝒓𝒏 𝒕𝒐 𝒕𝒉𝒆 𝒐𝒗𝒆𝒏, 𝒔𝒘𝒊𝒕𝒄𝒉𝒊𝒏𝒈 𝒕𝒉𝒆 𝒓𝒂𝒄𝒌 𝒑𝒐𝒔𝒊𝒕𝒊𝒐𝒏 𝒐𝒇 𝒕𝒉𝒆 𝒔𝒉𝒆𝒆𝒕𝒔. 𝑩𝒂𝒌𝒆 𝒇𝒐𝒓 15 𝒎𝒊𝒏𝒖𝒕𝒆𝒔 𝒎𝒐𝒓𝒆, 𝒐𝒓 𝒖𝒏𝒕𝒊𝒍 𝒕𝒉𝒆 𝒗𝒆𝒈𝒆𝒕𝒂𝒃𝒍𝒆𝒔 𝒂𝒓𝒆 𝒕𝒆𝒏𝒅𝒆𝒓 𝒂𝒏𝒅 𝒃𝒓𝒐𝒘𝒏𝒆𝒅.
𝒀𝑰𝑬𝑳𝑫: 𝑴𝒂𝒌𝒆𝒔 6 𝒔𝒆𝒓𝒗𝒊𝒏𝒈𝒔.