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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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The flavor of rosemary comes through in this colorful, easy way to serve vegetables.June Trom, Blooming Prairie, Minnesota Ingredients:
10 small unpeeled potatoes (about 1-3/4 pounds), quartered |
2 cups whole baby carrots |
1 small onion, cut into wedges |
1/4 cup olive oil |
2 tablespoons lemon juice |
3 garlic cloves, minced |
1 teaspoon dried rosemary, crushed |
1 teaspoon dried oregano |
1/2 teaspoon salt |
1/2 teaspoon cayenne pepper |
1 medium green pepper, cut into 1/2-inch strips |
1 medium sweet red pepper, cut into 1/2-inch strips |
Directions:
1. Place the potatoes, carrots and onion in an ungreased 13-in. x 9-in. baking dish. In a small bowl, combine the oil, lemon juice, garlic, rosemary, oregano, salt and cayenne. Drizzle over vegetables; toss gently to coat.
2. Bake, uncovered, at 450° for 30 minutes. Top with pepper strips. Bake 15 minutes longer or until vegetables are tender. Yield: 8 servings.
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