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Roasted Vegetables




Source of Recipe


America's Test Kitchen


Recipe Link: http://thermadore.com

List of Ingredients




3 tablespoons lemon juice
1/4 cup olive oil
4 cloves garlic, minced
1 to 2 teaspoons salt
1/4 teaspoon pepper
10 tiny red potatoes, halved
1 bag (16 ounces) peeled baby carrots
1 medium onion, cut into wedges
2 small zucchini, cut into 1/2-inch slices
1 red pepper, cut into 1/2-inch strips
1 tablespoon chopped fresh rosemary









Recipe



In a small bowl, combine lemon juice, olive oil, garlic, salt and pepper; set aside. In an ungreased 15x10x1-inch baking pan, combine potatoes, carrots and onion. Drizzle lemon-oil mixture over vegetables and toss gently to coat.

Cook in a non-preheated convection oven at 425°F for 25 to 30 minutes, stirring once. Add zucchinis, red pepper, and rosemary; toss to combine. Continue to cook at 425°F for an additional 15 to 20 minutes or until vegetables are tender and browned on edges; stir gently once.
Makes 6 to 8 servings.

For traditional (non-convection) baking:

Preheat and bake setting: 450ºF Time: 40 to 50 minutes