Sunday Dinner Veggies on a Baking Stone

Recipe by Bergy
READY IN: 1hr 20mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
  • 2
    medium potatoes, peeled & cut in half
  • 4
    medium carrots, peeled and half cooked
  • 2
    parsnips, peeled, half cooked, cut in half
  • 2
    medium onions, peeled, cross cut on top, sprinkled with a bit of balsamic vinegar
  • 1
    head garlic, outer skin removed, sprinkled with olive oil on top
  • 6
    large mushrooms, cleaned (or any combination of veggies that you want, however root veggies are best, broccoli etc. do not len)
  • salt & pepper
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DIRECTIONS

  • If you are using a veggie that will discolor (potatoes) put them in a bowl and cover with water.
  • Heat oven to 375 and allow approx 45- 50 minutes for the veggies to cook.
  • Put a piece of bakers paper on your room temperature baking stone (set in it's rack).
  • Place potatoes on the stone and put in the oven.
  • Next after about 15 minutes put the onions, carrots& parsnips in the oven.
  • Also put in your garlic (cover the garlic with a clay garlic cooker lid if you have one, if not leave it open).
  • When you feel they are half done turn the veggies.
  • Finally 10 minutes before serving put in the mushrooms.
  • Depending on the size of the veggies and how crisp you like them will determine your exact timing.
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