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Ingredients
| sweet potatoes: 2 whole potatoes |
| carrots (chopped): 1 cup |
| parsnips (sliced): 1 cup |
| onions - red: 1 onion |
| olive oil: 1 tsp |
| garlic: 3 cloves |
| fresh rosemary: 1 tsp |
| black pepper: 1/8 tsp |
| salt: 1/4 tsp |
Oven-roasted vegetables
Credit: www.bhg.com
User rating:
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Prep Time
15 min -
Cook Time
0 min -
Servings
6 serving(s)
Tags
1. In a 13x9x2-inch baking pan arrange potatoes, carrots, parsnip, and, if desired, red onion. In a small bowl combine oil, garlic, mixed herbs, salt, and pepper. Drizzle oil mixture over vegetables; toss to coat. Cover with foil.
2. 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. Makes 6 servings.