Prep 15 mins
Cook 55 mins
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.
- 6 red potatoes, quartered and unpeeled
- 3 carrots, cut into chunks
- 1⁄2 lb Brussels sprout, fresh, halved
- 1⁄2 vidalia onion, sliced
- 2 garlic cloves, chopped
- 3 tablespoons olive oil
- 2 teaspoons oregano
- 1⁄4 cup fresh parsley, chopped
- 1⁄4 teaspoon pepper
- 1⁄4 teaspoon garlic salt (optional)
- Preheat oven to 375 degrees. Grease roasting pan or cake pan using nonstick spray.
- Mix all ingredients together, and toss until all vegetables are coated with olive oil and spices.
- 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.
- Switch oven setting to broiler. Place pan under the broiler for 7-10 minutes, sliding out and stirring vegetables once or twice.
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