What Vegetables are Best for Roasting?

Dena R.

October 29, 20130 found this helpful

I roast potatoes, carrots, and onions in a covered roasting pan, with "au jus" (thin, seasoned to taste, gravy) for about 30 minutes, or until tender. You need enough gravy to coat the veggies, but not enough to boil them... a few tablespoons will do. Stir a couple of times during cooking to "re-coat" the veggies. About 350 degrees F Uncover for the last 10 minutes to crisp the outside of the veggies.