EM Heath Recipes
https://2086.shurfinestores.com/Recipes/Detail/3721/
Slow Roasted Vegetables
Yield: 12 servings
Ingredients
| 4 |
each |
carrot, cut into chunks
|
|
|
| 3 |
stalks |
celery, trimmed and sliced
|
|
|
| 1 |
lb. |
potatoes, quartered
|
|
|
| 1 |
|
large red onion, cut into wedges
|
|
|
| 10 |
cloves |
garlic, peeled
|
|
|
| 2 |
tablespoons |
lemon juice
|
|
|
| 1 |
teaspoon |
grated orange peel
|
|
|
| 1/2 |
teaspoon |
salt
|
|
|
| 1/4 |
teaspoon |
black pepper
|
|
|
Directions:
Heat oven to 325 F. In roasting pan, toss together carrots, celery, potatoes, onion, pepper and garlic. In cup or small bowl, whisk together remaining ingredients. Pour over vegetables; toss to coat. Roast 1.5 hours, turning occasionally, until tender.
Source: Applesforhealth.com
Please note that some ingredients and brands may not be available in every store.
EM Heath Recipes
https://2086.shurfinestores.com/Recipes/Detail/3721/