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Oven-Roasted Veggies Recipe

  • 60minutes

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Source: www.tasteofhome.comReport recipe

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Ingredients Jump to Instructions ↓

  1. 10 small unpeeled potatoes (about 1-3/4 pounds), quartered

  2. 2 cups whole baby carrots

  3. 1 small onion, cut into wedges

  4. 1/4 cup olive oil

  5. 2 tablespoons lemon juice

  6. 3 garlic cloves, minced

  7. 1 teaspoon dried rosemary, crushed

  8. 1 teaspoon dried oregano

  9. 1/2 teaspoon salt

  10. 1/2 teaspoon cayenne pepper

  11. 1 medium green pepper, cut into 1/2-inch strips

  12. 1 medium sweet red pepper, cut into 1/2-inch strips

Instructions Jump to Ingredients ↑

  1. Place the potatoes, carrots and onion in an ungreased 13-in. x 9-in. baking dish. In a small bowl, combine the oil, lemon juice, garlic, rosemary, oregano, salt and cayenne. Drizzle over vegetables; toss gently to coat. Bake, uncovered, at 450° for 30 minutes. Top with pepper strips. Bake 15 minutes longer or until vegetables are tender. Yield: 8 servings.

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