Recipe
Side Dish
Roasted Vegetables
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 1 red onion, cut into 1-inch pieces | ||
| 1 head(s) garlic, cloves separated, smashed and peeled | ||
| 3 sweet bell peppers (red, yellow or orange), cored and cut into 1-1/2-inch cubes | ||
| 1 sweet potato, cut into 1-1/2-inch chunks | ||
| 2 medium carrots, peeled and cut into 3/4-inch cubes | ||
| 8 oz. shiitake mushrooms | ||
| 6 tbsp. olive oil, divided | ||
| ¾ tsp. salt | ||
| ¼ tsp. pepper | ||
| ¼ c. dry vermouth or dry white wine | ||
| 3 tbsp. shredded Sartori cheese | ||
| 3 tbsp. mixed fresh herbs, such as rosemary, thyme, sage and parsley |
Directions
- Heat oven to 450 degrees. Line a large roasting pan with aluminum foil; spray with non-stick spray.
- In the roasting pan, toss the vegetables with 4 tablespoons olive oil, salt and pepper. Spread in an even layer and sprinkle with the vermouth.
- Roast for 30 minutes. Add Parmesan and herbs, mix well. Continue roasting until vegetables are well browned, about 10 minutes longer.