Prep 10 mins
Cook 25 mins
There ain't nothing a Redneck likes better than a root vegetable. We even have our own ode to the potato. (Take An Old Cold 'Tater and Wait...some will know what I'm talking about). Anywho, sometimes, for fancy occasions, we like to purty them up a bit. Here's one of my favorite ways of doing just that. This is great with grilled meat of just about any kind. Although they're not root vegetables, mushrooms go well with this dish, if you want to get even fancier or need to feed a bigger crowd.
- 2 lbs small red potatoes, quartered
- 1 lb baby carrots
- 2 medium onions, cut in eighths
- 1 lb button mushroom (if you like them)
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- 3 garlic cloves, minced
- 1⁄4 cup olive oil
- 1 1⁄2 teaspoons rosemary
- Preheat the oven to 425°.
- In a large bowl, combine the herbs, oil, garlic and seasonings. Toss in the vegetables, coating well.
- Spread on a baking dish in a single layer and bake for 25 minutes or tender.
Great recipe! I think I roasted them about 10 minutes longer. I also doubled the rosemary and garlic. In fairness to people who follow recipes exactly, I didn't measure S&P... just sprinkled liberally and stirred 2-3 times. Also, I sliced the onions. Really great with small potatoes... we all loved this combination. Thanks!
Very quick, easy and tasty recipe. It did take about 10 minutes longer to bake . . . maybe my vegetables were larger!
Delicious!! I love roasted vegetables and this recipe is wonderful. I made this as written except that I increased the garlic to 4 cloves and I used 4-1/2 tsp. of fresh chopped rosemary. Also, I didn't add the mushrooms because I didn't have any on hand. My family loved this and gave it 2-thumbs up!! I will definitely be making this again.