Photo: Laurey W. Glenn; Food Styling: William Smith; Prop Styling: Caroline M. Cunningham
Active Time
13 Mins
Total Time
1 Hour
Yield
Serves 10 (serving size: about 1 cup)

Roasting the vegetables separately from the meat preserves their bright color and keeps them from getting mushy.

This recipe goes with: Peppercorn-Crusted Standing Rib Roast with Roasted Vegetables

How to Make It

Preheat oven to 400°F. Toss together all ingredients in a large bowl. Spread in a single layer in a 17- x 11-inch rimmed baking pan. Bake in preheated oven until tender, about 45 minutes, stirring every 15 minutes. Serve with roast.

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