Herbed Roasted Vegetables Recipe

Ingredients
<br>- 2 medium sweet potatoes or white potatoes, cut into 1-inch cubes (about 12 ounces)
<br>- 2 carrots, cut into 1-inch chunks
<br>- 1 medium parsnip, peeled and cut into 1-inch pieces
<br>- 1 medium red onion, quartered
<br>- 1 tablespoon olive oil
<br>- 3 cloves garlic, minced
<br>- 2 teaspoons dried mixed herbs (such as marjoram, thyme, rosemary, and oregano), crushed
<br>- 1/4 teaspoon salt
<br>- 1/4 teaspoon pepper
<br><p></p>Directions
<br>step 1: Place potatoes, carrots, parsnip, and red onion in a 13x9x2-inch baking pan. Combine oil, garlic, mixed herbs, salt, and pepper. Drizzle over vegetables, tossing to coat.
<br>step 2: Cover with foil. Bake in a 425 degree F oven for 30 minutes. Remove foil; stir vegetables. Bake, uncovered, for 5 to 10 minutes more or until vegetables are tender.
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Ingredients
- 2 medium sweet potatoes or white potatoes, cut into 1-inch cubes (about 12 ounces)
- 2 carrots, cut into 1-inch chunks
- 1 medium parsnip, peeled and cut into 1-inch pieces
- 1 medium red onion, quartered
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 2 teaspoons dried mixed herbs (such as marjoram, thyme, rosemary, and oregano), crushed
- 1/4 teaspoon salt
- 1/4 teaspoon pepper

Directions
step 1: Place potatoes, carrots, parsnip, and red onion in a 13x9x2-inch baking pan. Combine oil, garlic, mixed herbs, salt, and pepper. Drizzle over vegetables, tossing to coat.
step 2: Cover with foil. Bake in a 425 degree F oven for 30 minutes. Remove foil; stir vegetables. Bake, uncovered, for 5 to 10 minutes more or until vegetables are tender.

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