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Pot Roasted Vegetables

Pot Roasted Vegetables

Yield: 16 servings.

4 oz. vegetable oil
2 oz. beef base
1 oz. molasses
2 1/2 oz. corn syrup
4 oz. water
as needed, salt
5 lbs. RoastWorks Flame-Roasted Stew Vegetables

In a mixing bowl, blend together all ingredients except RoastWorks Flame-Roasted Stew Vegetables. Toss the Flame-Roasted Stew Vegetables with ingredients in mixing bowl, and blend well. Place coated vegetables on a full-size sheet pan lined with foil or paper liner and sprayed with pan release. Bake in a convection oven at 375°F for 15 to 20 minutes.

Photo Credit: SIMPLOT