Oven Roasted Herbed Vegetables

Submitted by JWPsMom

"This is a variation on a vegetable recipe from "New Dieter’s Cookbook" by Better Homes and Gardens. You can add Zucchini as I did, however, the zucchini cooks much faster so will not hold its shape. I still liked the added zucchini though. You can also add a little creol seasoning to give a zip. Makes 4 VERY generous servings!!"

 

• Ready In: 50mins
• Ingredients: 8
• Serves: 4

ingredients

• 2 medium potatoes, cut in cubes
• 2 1⁄2 cups frozen carrots (or 2 large fresh carrots cut in chunks)
• 1 medium red onion, quartered
• 2 tablespoons olive oil
• 3 garlic cloves, minced
• 2 teaspoons dried Italian herb seasoning (marjoram, thyme, rosemary and oregano)
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon pepper

directions

1. Preheat oven to 425 degrees.
2. Cut all vegetables and place in 13x9 baking pan.
3. In a small bowl combine oil, garlic, herbs, salt, and pepper. Drizzle over vegetables.
4. Mix the oil mixture with vegetables to coat.
5. Cover dish with foil and back for 30 minutes.
6. Carefully remove foil; stir vegetables and bak uncovered for another 5 minutes.

Reviews

[BLUE ROSE]

I loved roasted herb veg's. This is an easy recipe to make with a great outcome. Thanks to sparkspeople I found this recipe to try.

 

[PaulaG]

I love roasted vegetables. These are very good. I used some baby cut carrots and will probably add more next time. I also think that some bell peppers would make a nice addition. The garlic was left whole and a few more than recommended were tossed in. Made for *PAC Spring 2009*