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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
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There ain't nothing a Redneck likes better than a root vegetable. We even have our own ode to the potato. (Take An Old Cold 'Tater and Wait...some will know what I'm talking about). Anywho, sometimes, for fancy occasions, we like to purty them up a bit. Here's one of my favorite ways of doing just that. This is great with grilled meat of just about any kind. Although they're not root vegetables, mushrooms go well with this dish, if you want to get even fancier or need to feed a bigger crowd. Ingredients:
2 lbs small red potatoes, quartered |
1 lb baby carrots |
2 medium onions, cut in eighths |
1 lb button mushroom (if you like them) |
1/2 teaspoon salt |
1/2 teaspoon pepper |
3 garlic cloves, minced |
1/4 cup olive oil |
1 1/2 teaspoons rosemary |
Directions:
1. Preheat the oven to 425°.
2. In a large bowl, combine the herbs, oil, garlic and seasonings. Toss in the vegetables, coating well.
3. Spread on a baking dish in a single layer and bake for 25 minutes or tender.
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