Ingredients. 1 pound sweet potatoes, peeled and cut into 1/2-inch strips 1 medium onion, peeled and sliced vertically into wedges 1/4 cup olive oil, divided ...

Ingredients 6 slices applewood smoked thick-cut bacon, sliced into ¼-inch lardons; 2 carrots, peeled and cut into ½-inch dice; 1 red onion, divided ...

Perfectly roasted flavor – The high oven heat caramelizes the vegetables while keeping the sausage juicy. Customizable – Use ...

Roast the Garlic: Preheat your oven to 400°F (200°C). Slice off the top of the garlic head, drizzle it with olive oil, wrap ...

Check vegetables after 10 minutes and see if pan needs to be rotated. Swap options: Protein: Top with shredded roasted chicken, favorite pork sausage or duck confit.

Whether you’re a seasoned cook or a beginner, this roasted chicken and vegetables recipe is sure to become a favorite. Ingredients. 1 whole roaster chicken. 3 Russet potatoes, ...

To make the salad, you chop the vegetables until you have about 4 cups of jewel-toned pieces, and then toss them with a couple of handfuls of baby spinach leaves, some fresh parsley and halved grapes.

Continue to roast until the centers of the sausages reach 160°F and the vegetables are tender and lightly browned, another 20 to 25 minutes. Meanwhile, in a small bowl, stir together the vinegar ...

In my oven, I roast it for one hour covered, stirring the mixture after 30 minutes, and then I remove the lid and increase the heat for 15 to 20 minutes so that the potatoes and vegetables can get ...

5) Roast the Vegetables: Roast in the oven for 25-30 minutes, flipping the vegetables halfway through for even browning. 6) Serve: Remove from the oven and serve immediately.