Oven-Roasted Vegetables Recipe

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Oven-Roasted Vegetables

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Ingredients

2
medium sweet potatoes and/or white potatoes, peeled and cut into 1-inch cubes
1
cup peeled baby carrots or 2 carrots, cut into 1-inch pieces
1
medium parsnip, peeled and cut into 1-inch pieces
1
medium red onion, cut into thin wedges (optional)
1
tablespoon olive oil
3
cloves garlic, minced
1
teaspoon dried mixed herbs (such as marjoram, thyme, rosemary, and oregano), crushed
1/4
teaspoon salt
1/8
teaspoon black pepper

Directions

1. In a 13x9x2-inch baking pan arrange potatoes, carrots, parsnip, and, if desired, red onion. In a small bowl combine oil, garlic, mixed herbs, salt, and pepper. Drizzle oil mixture over vegetables; toss to coat. Cover with foil.

2. Bake in a 425 degree F oven for 30 minutes. Remove foil; stir vegetables. Bake, uncovered, for 5 to 10 minutes more or until vegetables are tender. Makes 6 servings.

Nutrition Facts (Oven-Roasted Vegetables)