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Oven-Roasted Vegetables. Serves 6 | Level: Beginner. 2 small fennel bulbs, tops removed. 1 pound fingerling or small potatoes. 1/3 cup good olive oil. Kosher salt and freshly ground black pepper. 1 pound French string beans (haricots verts), trimmed. 1 bunch thin asparagus, ends removed, cut diagonally into 3-inch pieces.
- Roasted Summer Vegetables
Roasted Summer Vegetables from Barefoot Contessa. Preheat...
- Orzo With Roasted Vegetables
Preheat the oven to 425 degrees. Toss the eggplant, bell...
- Roasted Summer Vegetables
Preheat the oven to 425 degrees F. Cut the carrots, parsnips, sweet potato, and butternut squash in 1 to 1 1/4-inch cubes. All the vegetables will shrink while baking, so don't cut them too...
Roasted Summer Vegetables from Barefoot Contessa. Preheat the oven to 375 degrees. Trim the ends of the zucchinis and cut them diagonally in ¾-inch-thick…
Preheat the oven to 425 degrees. Toss the eggplant, bell peppers, onion, and garlic with the olive oil, salt, and pepper on a large baking sheet. Roast for 40 minutes, until browned, turning once with a spatula. Meanwhile, cook the orzo in boiling salted water for 7 to 9 minutes, until tender. Drain and transfer to a large serving bowl.
Spread the vegetables in one layer on 2 sheet pans. (If they¿re crowded, they¿ll steam rather than roast.) Sprinkle with the salt and pepper and place the thyme sprigs on top. Roast for 15...
Watch how to make this recipe. Preheat the oven to 425 degrees F. Toss the eggplant, bell peppers, onion, and garlic with the olive oil, salt, and pepper on a large sheet pan. Roast for 40...
21 Σεπ 2023 · Ina Garten has mastered the art of roasting vegetables; throughout the years, the "Barefoot Contessa" star has shared many of her tips and tricks for achieving perfection every time.
