Roasted Vegetables

15 cups
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Ingredients

  • 5 cups of white or sweet potatoes or a combination of both, peeled and cut into 1-inch pieces
  • 2 cups coarsely chopped onions (2 large)
  • 1 pound of carrots cut into 1-inch pieces (3 cups)
  • 12-ounce turnip, cut into 1-inch pieces
  • 1 pound red sweet peppers, cut into 1-inch pieces (4 cups)
  • 1 pound yellow sweet peppers, cut into 1-inch pieces (4 cups)
  • 1 pound button mushrooms, cut in half (6 cups)
  • 1 head of garlic, separated into cloves, peeled and thinly sliced
  • 1/2 cup olive oil
  • 2 teaspoons kosher salt
  • 2 teaspoons ground black pepper

Directions

  1. Preheat oven to 450°F. Line four 15 x 10 x 1 inch baking pans with foil. Spray foil with non-stick cooking spray.
  2. Place potatoes and onions in one pan. Place carrots and turnip in second pan. Place peppers in third pan. Place mushrooms and garlic in fourth pan.
  3. Drizzle olive oil evenly over vegetables in each pan and sprinkle with salt and pepper.
  4. Put pans with potatoes and onions, and carrots and turnip in the oven. Roast, uncovered, for 45 to 50 minutes, stirring once. Remove from oven and cool on wire racks.
  5. Put pan with peppers in the oven. Roast for 15 minutes. Leave peppers in the oven and add the pan with the mushrooms and garlic. Roast for 10 minutes or until vegetables are tender, stirring once. Remove from oven and cool on wire racks.
  6. Mix all cooled vegetables in a large bowl and place desired amounts in airtight containers. Store in refrigerator up to 5 days for use in recipes as desired.
  7. These vegetables can be combined with cooked chicken or beef, stirred into a pasta sauce, used in soup, tossed in a salad, used to fill an omelet or quesadilla or as a stand-alone side dish.

https://www.cutco.com/learn/dress-dinner-with-roasted-vegetables