Oven Roasted Herbed Vegetables |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 4 |
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This is a variation on a vegetable recipe from New Dieter’s Cookbook by Better Homes and Gardens. You can add Zucchini as I did, however, the zucchini cooks much faster so will not hold its shape. I still liked the added zucchini though. You can also add a little creol seasoning to give a zip. Makes 4 VERY generous servings!! Ingredients:
2 medium potatoes, cut in cubes |
2 1/2 cups frozen carrots (or 2 large fresh carrots cut in chunks) |
1 medium red onion, quartered |
2 tablespoons olive oil |
3 garlic cloves, minced |
2 teaspoons dried italian herb seasoning (marjoram, thyme, rosemary and oregano) |
1/4 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. Preheat oven to 425 degrees.
2. Cut all vegetables and place in 13x9 baking pan.
3. In a small bowl combine oil, garlic, herbs, salt, and pepper. Drizzle over vegetables.
4. Mix the oil mixture with vegetables to coat.
5. Cover dish with foil and back for 30 minutes.
6. Carefully remove foil; stir vegetables and bak uncovered for another 5 minutes.
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