Oven Roasted Vegetables

Cooking With Nick Stellino
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Ingredients:

1/2 pound carrots, cut into 1 inch chunks
1/2 pound new potatoes, cut into eighths
2 heads of garlic, separated into unpeeled cloves
1/24 pound unpeeled small shallots, cut in half
3 tablespoons olive oil
3 tablespoons tomato paste
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 pound green beans, ends trimmed, cut in half
Serves 4 To 6
Printable Version
Preheat the oven to 450 F. Cook the carrots and potatoes in a large pot of boiling water for 5 minutes. Drain well and place in a large bowl with the garlic cloves, shallots, olive oil, tomato paste, salt and pepper. Mix until the vegetables are evenly coated. Spread the vegetables in a medium baking dish or sheet and bake for 15 minutes. Add the green beans to the same bowl and toss them around to pick up any remaining oil and tomato paste in the bowl. Remove the vegetables from the oven and spread the green beans evenly on top. Bake for another 15-20 minutes, until the vegetables are tender. Serve immediately.
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