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:

1. Set oven to 350 degrees
2. In a greased 13x9 baking pan combine potatoes, turnip, carrots and onion
3. In a bowl, combine oil, herb, lemon juice, garlic, salt and pepper. Drizzle over vegetables; toss to coat.
4. Bake covered for 45 minutes, stirring once.
5. Increase oven temperature to 450 degrees. Add pepper strips to baking pan; toss.
6. Bake, uncovered for 20 minutes or until vegetables are tender and brown on edges, stirring occasionally.