Sunday Dinner Veggies on a Baking Stone

Sunday Dinner Veggies on a Baking Stone
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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

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.

Servings: 2

Time preparation: 20 min.

Time total: 80 min.

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