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Oven-roasted vegetables

Recipe from: 10/19/2000 12:00:00 AM
Ingredients 5
Servings 0


  • 250
    vegetables in season, cut into chunks
  • olive oil
  • salt
  • freshly ground black pepper
  • balsamic vinegar


Use whatever vegetables are in season – we used carrots, potatoes, sweet potatoes and turnips. Sprinkle with olive oil and season with salt. Oven-roast for about 1 hour at 200 ºC until cooked and tender. Season with freshly ground black pepper and sprinkle balsamic vinegar over the top.

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