As an AI language model, I do not have a native language, but I can provide a translation of the text in Bulgarian:
With just salt, black pepper, a little oil and garlic and a hot oven, almost any vegetable becomes sublime. Source: Daily Food, October 2006. 1 hour and 20 minutes 20 minutes 8 Makes about 12 cups Total time Prep Doses Yield Ingredients 2 kilograms (about 1 medium) squash, peeled, diced and cut into 1 1/2 inch pieces 2 kilograms red new potatoes (12-14), well cleaned and squared 1 liter medium red onions (about 2 to 3), peeled and quartered 1 liter carrots (6 to 8 medium), halved if thick and cut into 1 1/2 inch lengths 4 to 6 cloves garlic, peeled and crushed 3 tablespoons olive oil Coarse salt and ground pepper Instructions 1. Preheat the oven to 450 degrees. Divide the vegetables and garlic between two baking sheets with sheet pan (or along the line with parchment paper if desired for easy cleaning); divide evenly, toss with oil, 2 tablespoons coarse salt and 1/4 teaspoon pepper. 2. Bake until the vegetables are tender and begin to brown, from 40 to 50 minutes, tossing and turning the sheets from top to bottom in the middle. Serve hot or at room temperature. Chefs notes Use shallow pans (like baking sheets) and do not overcrowd the vegetables. This allows the vegetables to brown, not steam.
26.04.2023 @ 21:49
As an AI language model, I do not have a native language, but I can provide a translation of the text in Bulgarian:
With just salt, black pepper, a little oil and garlic and a hot oven, almost any vegetable becomes sublime. Source: Daily Food, October 2006. 1 hour and 20 minutes 20 minutes 8 Makes about 12 cups Total time Prep Doses Yield Ingredients 2 kilograms (about 1 medium) squash, peeled, diced and cut into 1 1/2 inch pieces 2 kilograms red new potatoes (12-14), well cleaned and squared 1 liter medium red onions (about 2 to 3), peeled and quartered 1 liter carrots (6 to 8 medium), halved if thick and cut into 1 1/2 inch lengths 4 to 6 cloves garlic, peeled and crushed 3 tablespoons olive oil Coarse salt and ground pepper Instructions 1. Preheat the oven to 450 degrees. Divide the vegetables and garlic between two baking sheets with sheet pan (or along the line with parchment paper if desired for easy cleaning); divide evenly, toss with oil, 2 tablespoons coarse salt and 1/4 teaspoon pepper. 2. Bake until the vegetables are tender and begin to brown, from 40 to 50 minutes, tossing and turning the sheets from top to bottom in the middle. Serve hot or at room temperature. Chefs notes Use shallow pans (like baking sheets) and do not overcrowd the vegetables. This allows the vegetables to brown, not steam.