Garlic-Roasted Red Potatoes and Vegetables

Name: Garlic-Roasted Red Potatoes and Vegetables
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 1 13x9 inch pan, 4-5 serving(s)
Ingredients: 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)

(1)

Recipe by Kim_150

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.

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READY IN: 1hr 10mins

SERVES: 4-5

YIELD: 1 13x9 inch pan

UNITS: US

INGREDIENTS

Nutrition

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)

DIRECTIONS

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.

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