Garlic-Roasted Red Potatoes and Vegetables

Kim_150's Note:

This is a must for garlic lovers. I sometimes toss it into the pan when I'm roasting meat (usually chicken), then removing the meat before the broiling step. It can also stand alone as a vegetarian main dish. Don't skip the broiling, because it leaves a delicious caramelized flavor on the vegetables and makes the juices reduce down to a sauce. This recipe makes enough for a few single servings, but is easily doubled or cut down.

• Total Time: 1 hrs 10 mins
• Prep Time: 15 mins
• Cook Time: 55 mins

Ingredients:

Serves: 4-5

Yield: 1.0 13x9 in ...

• 6 red potatoes , quartered and unpeeled
• 3 carrots , cut into chunks
• ½ lb Brussels sprout , fresh, halved
• ½ vidalia onion , sliced
• 2 garlic cloves , chopped
• 3 tablespoons olive oil
• 2 teaspoons oregano
• ¼ cup fresh parsley , chopped
• ¼ teaspoon pepper
• ¼ teaspoon garlic salt (optional)

Directions:

1. Preheat oven to 375 degrees. Grease roasting pan or cake pan using nonstick spray.
2. Mix all ingredients together, and toss until all vegetables are coated with olive oil and spices.
3. Spread vegetables into pan. Bake 45 minutes, removing from the oven and stirring twice during cooking. For crisper vegetables, cut cooking time a few minutes shorter.
4. Switch oven setting to broiler. Place pan under the broiler for 7-10 minutes, sliding out and stirring vegetables once or twice.

Reviews

[dianegrapegrower]

Made this without brussel sprouts (didn't have) and it was a great side dish. Have also made adding a turnip - stil good. Makes nice use of red potatoes and other root veges. Also a good vegetarian entree (great if serving a mixed gathering of carnivores and vegans) A sprinkle of lemon juice or balsamic vinegar right before serving really perks up the flavors. Thanks