Oven-Roasted Veggies
Ingredients:
- 3 medium potatoes (1 pound), peeled and cut into 1-inch pieces
- 1 medium turnip, peeled, quartered, and sliced 1/2 inch thick
- 1 cup tiny whole carrots or 2 medium carrots, halved lengthwise and cut into 2-inch pieces
- 1 medium onion, cut into wedges
- 1/4 cup olive oil
- 1 tsp dried basil or crushed oregano
- 1 tbsp lemon juice
- 3 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp coarsely ground black pepper
- 1 medium red or green pepper cut into 1/2-inch-wide strips
Directions:
- Set oven to 350 degrees
- In a greased 13x9 baking pan combine potatoes, turnip, carrots and onion
- In a bowl, combine oil, herb, lemon juice, garlic, salt and pepper. Drizzle over vegetables; toss to coat.
- Bake covered for 45 minutes, stirring once.
- Increase oven temperature to 450 degrees. Add pepper strips to baking pan; toss.
- Bake, uncovered for 20 minutes or until vegetables are tender and brown on edges, stirring occasionally.
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