Friday, January 20, 2012
Rustic Roasted Vegetables
A simple and delicious dish that is a great side dish for beef or roasted chicken. . .
The amount of Ingredients can be easily adjusted to accommodate larger quantities. It is also a very budget friendly side dish!
4 Russet Potatoes Peeled and cut into 1 inch rounds (Skin on is optionsal)
4 Large Carrots Peeled and cut in half
4 Large Celery Stalks rinsed and cut in half
2 Sweet Yellow Onions quartered
1 Tspn. Kosher Salt
1Tspn. Black Pepper
3 Tblspn. Grated Romano Cheese
3 Tblspn. Gluten Free Seasoned Breadcrumbs (See recipe for breadcrumbs in archives as part of the Chicken Milanese recipe on October 9, 2010)
2 Tblspn. Olive Oil
Pre-heat your oven to 425 degrees.
Place the potatoes, carrots, celery and onions on a baking sheet. Drizzle the olive oil over the mixture and then sprinkle them with salt and pepper. Mix the vegetables on the tray so that they are all lightly coated with the olive oil and salt and pepper. Don't be afraid to use your hands to mix them. Sometimes our hands are our best kitchen utensil! In a small bowl, mix the Romano Cheese and Seasoned Gluten Free Bread Crumbs. Sprinkle the mixture over the top of the vegetables. Place the baking sheet uncovered in the oven for 30 minutes or until the vegetables are fork tender and the cheese and breadcrumb coating is lightly golden brown.