Post by marlaoh on Feb 24, 2003 7:15:26 GMT -6
Herbed Roasted Vegetables
2 medium sweet potatoes or white potatoes, cut into 1-inch cubes (about 12 ounces)
2 carrots, cut into 1-inch chunks
1 medium parsnip, peeled and cut into 1-inch pieces
1 medium red onion, quartered
1 tablespoon olive oil
3 cloves garlic, minced
2 teaspoons dried mixed herbs (such as marjoram, thyme, rosemary, and oregano), crushed
1/4 teaspoon salt
1/4 teaspoon pepper
1. Place potatoes, carrots, parsnip, and red onion in a 13x9x2-inch baking pan. Combine oil, garlic, mixed herbs, salt, and pepper. Drizzle over vegetables, tossing to coat.
2. Cover with foil. 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.
2 medium sweet potatoes or white potatoes, cut into 1-inch cubes (about 12 ounces)
2 carrots, cut into 1-inch chunks
1 medium parsnip, peeled and cut into 1-inch pieces
1 medium red onion, quartered
1 tablespoon olive oil
3 cloves garlic, minced
2 teaspoons dried mixed herbs (such as marjoram, thyme, rosemary, and oregano), crushed
1/4 teaspoon salt
1/4 teaspoon pepper
1. Place potatoes, carrots, parsnip, and red onion in a 13x9x2-inch baking pan. Combine oil, garlic, mixed herbs, salt, and pepper. Drizzle over vegetables, tossing to coat.
2. Cover with foil. 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.