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roasted vegetables

5.0

(977)

cooking.nytimes.com
Your Recipes

Total: 1 hours

Servings: 5

Cost: $1.36 /serving

Ingredients

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Instructions

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Step 1

Heat oven to 425 degrees. Toss vegetables with oil, salt, and pepper. Roast, 30 minutes to an hour, stirring at least once or twice during roasting for even cooking and browning.

Step 2

Serve with fried eggs and/or yogurt, ground black pepper and plenty of torn herbs on top.

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