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Roasted Vegetables

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Sage Russell, Level 9
Sage Russell
Sage's perfect roasted vegetables are wonderfully crispy on the outside, but soft and tender on the inside. The use of a shallow baking tray, and generous amounts of oil, salt, and pepper are the secret to these amazing roasted vegetables, which are seasoned with a mix of garlic and tarragon. In this Grokker Premium Video Sage Russell teaches you the tips and tricks of making easy and perfect roasted vegetables.

Cooking Recipe

Servings: 2
Prep Time: 10 minutes
Cook Time: 40 minutes
Ready In: 50 minutes

½ cup carrot, chopped
½ cup parsnip, chopped
½ cup beets, peeled and chopped
¼ cup olive oil
2 tsp tarragon, chopped finely
½ clove garlic, chopped finely

1. Preheat oven to 450°F (200°C). When chopping the vegetables, make sure to sure the vegetables into equally sized pieces, otherwise they will cook unevenly.

2. In a bowl, season the vegetables with salt, pepper and olive oil, and then place in a shallow baking tray. Make sure that there is only a single layer of vegetables and that they are not overcrowded, as this will cause them to steam rather than roast.

2. Place the vegetables in the oven for 40 minutes, or until they become tender on the inside and crisp on the outside.

3. To serve, add tarragon and garlic, and season with a little more salt, pepper and olive oil.

Roasted Vegetables


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