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Roasted Vegetables Recipe

Ingredients

1 large carrot, peeled and cubed

1 large sweet potato, cubed

1 small red bell pepper, peeled, coarsely chopped

1 small green bell pepper, chopped

1 small red onion, chopped

1/4 cup olive oil, divided

1/4 cup chopped celery

1/4 cup frozen chopped spinach

1/4 cup chopped roasted garlic

1/4 cup dry white wine

1/4 cup white sugar

1/2 cup heavy cream

1 cup dry white wine

1/2 cup water

salt and pepper to taste

Directions

Preheat oven to 375 degrees F (190 degrees C).

Place carrots, sweet potato and red pepper in a medium bowl. Stir in 1/2 cup oil, celery, spinach, onion, 1/4 cup water, salt and pepper. Pour into baking dish and roast in preheated oven for 1 hour.

Meanwhile, bring a large pot of water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and rinse with cold water.

Meanwhile, bring a large pot of water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and rinse with cold water. Stir in spinach and cook 5 minutes.

Meanwhile, bring a large pot of water to a boil. Add potatoes and cook until tender but still firm, about 5 minutes. Drain and rinse with cold water. Stir in 1/2 cup wine, 1/2 cup water, 1/2 cup oil, 1/2 cup celery, 1/2 cup spinach, 1/4 cup garlic and 1/4 cup white wine. Reduce heat to medium-low and simmer for 20 minutes. Stir in 1/2 cup water, 1/2 cup milk, 1/2 cup cream and 1 cup dry white wine. Simmer for 5 minutes. Stir in 1/2 cup water, 1/2 cup milk, 1/2 cup cream and 1 cup white wine. Stir in 1/2 cup water and 1/2 cup milk. Simmer for 5 minutes. Stir in 1/2 cup water and 1/2 cup cream and cook for 5 minutes. Stir in 1/2 cup water and 1/2 cup milk. Stir in 1/2 cup cream and cook for 5 minutes. Stir in 1/2 cup water and 1/2 cup milk and cook for 5 minutes.