Sunday Dinner Veggies On A Baking Stone Recette

Unlock the secret to unbelievably flavorful roasted vegetables! This recipe uses a baking stone to create deeply caramelized, intensely delicious veggies perfect for a satisfying Sunday dinner. Sweet potatoes, onions, carrots, parsnips, and mushrooms roast to perfection, achieving a rich, mellow flavor you won't find anywhere else. Easily customizable to your favorite vegetables and serving size (this recipe fits perfectly on a 15" stone for 2 servings). Get ready to impress with minimal effort – prep ahead, then pop everything on the stone for a stunning and simple side dish. Skip the broccoli and cauliflower for this method, but feel free to experiment with your favorite dry spice blends!

Préparation 20 min

Cuisson 80 min

Calories 317.9 kcal

Protéines 21g

Note Soyez le premier

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L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour Sunday Dinner Veggies On A Baking Stone

Potatoes
2 large carrots, peeled and chopped into 1-inch pieces
2 large parsnips, peeled and chopped into 1-inch pieces
1 large onion, peeled and chopped into 1-inch chunks
4 cloves garlic, minced
8 oz (225g) sliced mushrooms
Salt & Pepper

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Comment préparer 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

Carbs

23g

Recipe Categories (Choose a category and find related recipes!)

Main Dish / Dinner Sweets & Sides Side Dishes Mushroom Recipes European American Healthy Vegetarian Vegan Gluten Free Paleo Fall Recipes Holiday Recipes Baking

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Questions fréquentes

Combien de temps faut-il pour préparer Sunday Dinner Veggies On A Baking Stone ?

Sunday Dinner Veggies On A Baking Stone prend environ 100 minutes du début à la fin — environ 20 minutes de préparation et 80 minutes de cuisson.

Combien de calories contient Sunday Dinner Veggies On A Baking Stone ?

Sunday Dinner Veggies On A Baking Stone contient environ 317.9 calories par portion, avec environ 21 g de protéines, 23 g de glucides et 1 g de lipides.

De quels ingrédients ai-je besoin pour Sunday Dinner Veggies On A Baking Stone ?

Les principaux ingrédients de Sunday Dinner Veggies On A Baking Stone sont Potatoes, Carrots, Parsnips, Onions, Garlic, Mushrooms. Consultez la liste complète avec les quantités ci-dessus.