Herb Roasted Vegetables
Herb-Roasted Vegetables
3 large carrots, bias-sliced into
3/4-inch pieces (or use 2 cups packaged, peeled baby carrots).
2 medium red potatoes, quartered (about 12 ounces total)
2 small onions, cut into wedges
2 tablespoons olive oil (or cooking oil)
1 tablespoon balsamic vinegar (or red wine vinegar)
1 teaspoon garlic salt
1 teaspoon dried rosemary, crushed
1/4 teaspoon pepper
Step 1: Place vegetables in a 13x9x2-inch baking pan.
Step 2: In a small bowl combine oil, vinegar, garlic salt, rosemary and pepper;
pour over vegetables, tossing to coat.
Step 3: Bake, uncovered, in a 400° oven for 40 to 45 minutes or until vegetables
are tender, stirring occasionally. Makes 4 servings.
Nutrition facts per serving: 215 calories, 7 g fat (1 g saturated fat), 0 mg
cholesterol, 558 mg sodium, 36 g carbohydrate, 5 g fiber and 3 g protein.
Daily Value: 297% vit. A, 39% vit. C, 3% calcium and 13% iron.
Here are a few suggestions for using and storing herbs, as well as a list of herb
substitutes.
Add dried herbs toward the beginning of the cooking time, and add fresh
herbs toward the end.
When using leaf herbs (basil, thyme), crush them between your fingers or
with a mortar and pestle before adding.
Store herbs and spices in airtight containers away from light, heat and
moisture (not near the stove!).
Replace herbs when they lose their color and aroma, or at least once a year.
When substituting, start with about half the amount called for and add more
to taste.
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