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Roasted Vegetables




Source of Recipe


newspaper


Recipe Introduction


You can roast veggies alone or alongside oven-cooked meats. Use a pan large enough to place veggies in single layer so they cook evenly. Cut into pieces the same size so they roast evenly, and use a pan with sides so you can turn them.


List of Ingredients




1 lb. red-or-white skinned potatoes, cut into 1" pieces
2 medium onions, peeled, stem ends intact (to keep wedges from separating) and cut into 1" wedges
1 lb. carrots, peeled & cut diagonally into 3/4" thick slices
1/4 C. olive oil
1 tsp. salt, or to taste (I use less)
1/2 tsp. fresh-ground black pepper
chopped fresh parley, for garnish

Recipe



Preheat the oven to 450°. Spread the vegetables in a single layer in a jelly-roll pan. Drizzle with the olive oil, salt & pepper. Toss the veggies so they are coated.
Roast in the center of the oven about 25 minutes, stirring twice, or until the vegetables are tender and slightly brown around the edges. Add parsley and additional seasonings, if desired. Serve warm. Makes 4 servings.