oven-roasted vegetables

4 Servings
3 tablespoons Olive oil
1 cup Pearl onions; peeled
1 small Leek; cleaned and cut Into Triangle Shapes
Stalk celery; peeled and cut Into Triangle Shapes
Carrot; peeled and cut Into Triangle Shapes
  Salt to taste

Preheat oven to 350 degrees.

Bring a medium ovenproof saute pan to medium heat. When hot, add oil and all the vegetables. Season with salt. Saute for 3 minutes. Place in oven.

Roast vegetables for 8 minutes, stirring occasionally, until golden brown.

Keep warm until ready to use.

Yield: 4 servings

Formatted by suechef@...

Recipe by: DEAN FEARING #HE1A04 Posted to MC-Recipe Digest V1 #791 by Sue <suechef@...> on Sep 19, 1997

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