Forktionary

Sunday Dinner Veggies On A Baking Stone Recipe

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!

Prep Time 20 mins
Cook Time 80 mins
Calories 317.9 kcal
Protein 21g
Rating 5.0 (2 Reviews)
Sunday Dinner Veggies On A Baking Stone 13

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for 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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How to Make Sunday Dinner Veggies On A Baking Stone

  1. Preheat oven to 375°F (190°C). Allow the baking stone to sit at room temperature for at least 30 minutes.
  2. 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.
  3. Line your baking stone with parchment paper (for easier cleanup).
  4. Arrange sweet potato wedges on the prepared baking stone.
  5. Place the baking stone in the preheated oven. Roast sweet potatoes for 20 minutes.
  6. After 20 minutes, add the onions, carrots, and parsnips to the baking stone.
  7. Add the minced garlic to the baking stone.
  8. After 15 more minutes (35 minutes total), gently toss the vegetables.
  9. Roast for a further 20 minutes, or until the vegetables are tender but still slightly crisp.
  10. 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.
  11. 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

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

Recipe Tags (Choose a tag and find related recipes!)

Weeknight Time To Make Main Ingredient Cuisine Preparation Occasion North American For 1 Or 2 Vegetables Canadian Oven Easy Dinner Party Vegan Vegetarian Dietary Gluten Free Free Of Something Equipment Number Of Servings 4 Hours Or Less