Tuesday, December 13, 2011

Oven Roast Vegetables and Potatoes

This recipe is very versatile. You can use whatever vegetables you have on hand. Besides those mentioned in this recipe, I have used red/green bell pepper, zucchini, tomatoes. I have also added bacon, breakfast sausages, feta. You can also choose the herbs according to your personal preference. Just keep in mind that some vegetables need a shorter baking time. Bacon and sausages only need to bake 30 minutes, feta and tomatoes 15 minutes.

3 medium potatoes, cut into 1" cubes
1 medium sweet potato, cut into 1" cubes
3 carrots, cut into 1" thick slices
2 small crowns broccoli, separated into florets
1 large red onion, cut into 1" x 0.5" wedges
6-8 garlic cloves, peeled and cut in half crosswise
5-6 tbsp fresh lemon juice
3 tbsp olive oil
1 1/2 tsp salt
1/4 tsp pepper
2 tbsp dried Italian herbs

Preheat oven to 375F. Line a large rimmed baking sheet with parchment paper. Place potatoes, place all potatoes and vegetables in a large bowl. Whisk together lemon juice, oil, salt, pepper, and herbs. Pour over vegetable mix and toss to coat.

Empty the bowl onto the baking sheet, scraping all marinade from the bowl, and spread out vegetables and potatoes. Bake for about 45 minutes until potatoes and veggies are soft.

Serve as is or with mayonnaise or a dip if desired.

1 comment:

  1. Your roasted mixed vegetables look delicious! Thank you for sharing!