Berkot's Super Foods Recipes

Slow Roasted Vegetables

Yield: 12 servings



Heat oven to 325 F. In roasting pan, toss together carrots, celery, potatoes, onion, pepper and garlic. In cup or small bowl, whisk together remaining ingredients. Pour over vegetables; toss to coat. Roast 1.5 hours, turning occasionally, until tender.


Please note that some ingredients and brands may not be available in every store.

Be the first to comment on this recipe!

Add a Comment Login

Berkot's Super Foods Recipes

By continuing to browse our site, you agree to our use of Cookies, Privacy Policy and Terms of Service.