Ingredientes para Sunday Dinner Veggies On A Baking Stone
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Sunday Dinner Veggies On A Baking Stone? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Cómo preparar Sunday Dinner Veggies On A Baking Stone
- Preheat oven to 375°F (190°C). Allow the baking stone to sit at room temperature for at least 30 minutes.
- Prepare vegetables: Peel and chop 1 large sweet potato into 1-inch wedges. Peel and chop 1 large onion into 1-inch chunks. Peel and chop 2 large carrots into 1-inch pieces. Peel and chop 2 large parsnips into 1-inch pieces. Mince 4 cloves of garlic.
- Line your baking stone with parchment paper (for easier cleanup).
- Arrange sweet potato wedges on the prepared baking stone.
- Place the baking stone in the preheated oven. Roast sweet potatoes for 20 minutes.
- After 20 minutes, add the onions, carrots, and parsnips to the baking stone.
- Add the minced garlic to the baking stone.
- After 15 more minutes (35 minutes total), gently toss the vegetables.
- Roast for a further 20 minutes, or until the vegetables are tender but still slightly crisp.
- During the last 10 minutes of cooking, add 8 oz (225g) of sliced mushrooms to the baking stone. Mushrooms are done when they begin to release their moisture.
- Remove from the oven and serve immediately. Season with salt and pepper to taste.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
55g
Fat
1g
Carbs
23g
