Oven Roasted Vegetables
Source of Recipe
email
List of Ingredients
2 large Spanish onions or 8 small whole onions
4 large carrots or 12 whole baby carrots
8 to 10 small red skin potatoes (not Russet or Idaho)
2 tablespoons of melted butter
2 tablespoons of olive oil
4 garlic cloves, minced
1 red bell pepper
1 green pepper
1 teaspoon of crushed dried rosemary
1 1/2 tablespoons of dried marjoram
Salt and ground black pepper
Recipe
Preheat the oven to 370 degrees F. Mix the melted butter,
olive oil, rosemary, and marjoram together and set aside.
Peel all of the vegetables (peeling the potatoes is
optional). If using large onions, cut each onion into
eights by slicing it lengthwise into quarters and then cut
each quarter crosswise. If using large carrots, halve them
lengthwise and then cut them into 1-inch sections. Quarter
the potatoes. Cut the red and green peppers into large
chunks. Arrange the vegetables in a large oiled baking dish
and pour the butter and herb mixture of the vegetables.
Toss the vegetables to coat with the butter/herb mixture.
Cover the baking dish tightly with aluminum foil and bake
for 35 minutes. Uncover the turn the vegetables. Add salt
and pepper to taste. Return the dish to the oven and roast
the vegetables at 425 degrees F. for approximately 30
minutes or until the carrots and potatoes are thoroughly
cooked and the edges of all vegetables are browned.
|
|
member logon
