Garlic-Roasted Red Potatoes and Vegetables

"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
Ingredients:
10
Yields:
1 13x9 inch pan
Serves:
4-5
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ingredients

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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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Reviews

  1. 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
     
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RECIPE SUBMITTED BY

While losing weight and getting into shape, I've spent a lot of time modifying old recipes to be healthier, and developing a few of my own in the process. I've been cooking most of my life, and I can all of my own jams and pickles. I like to find cheap, low-quality cuts of meat and turn them into something gourmet. I'm a huge fan of Gordon Ramsay, Alton Brown, and Mario Batali. I've been trying to learn about wines and pairings.
 
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