Not exact matches
If you want to cut down on
pans, put the chickpeas and cauliflower on different sides of the same
pan (they'll need to
roast for the same amount of time) and the acorn squash on a
separate pan.
Roast the halves face - down on a baking
pan or sheet for 30 - 40 minutes, until the flesh of the squash is fork - tender and has
separated into spaghetti - like strands.
Roast in the oven until the skins have started to char &
separate from the inner flesh and the peppers have started to collapse, about 25 - 30 minutes (you may need to rotate
pans halfway to ensure even
roasting).
I love this whiskey and cream infused gravy not only because it has whiskey and cream, but because it is really hard to mess up and can be made without the cumbersome steps of whisking flour into a
roasting pan or
separating the fat from the
pan drippings.
We're in the South, so I used cane syrup (similar to molasses) instead of the maple, and since some reviewers said there wasn't enough
pan juice, I cooked the
roast on some thick - sliced,
separated onion rounds, and there was more than enough juice, and deliciously - flavored cooked onions to boot.
I seasoned &
roasted them in the oven in a
separate pan with
roasted veggies.
In a
separate pan, dry
roast the cumin and black mustard seed at medium heat until the mustard begins to pop.
Spread in
separate same - sized greased baking dish or
roasting pan; cover with foil.