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