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Roasted Root Vegetables
Ingredients:
5 medium red potatoes, cubed
4 medium carrots, cut in 1/2" slices
2 small turnips, peeled and cubed
1 garlic clove, minced
2 to 4 Tbs. olive or canola oil
1 Tbs minced fresh rosemary or 1 tsp. dried rosemary, crushed
1/2 tsp. salt
1/4 tsp. pepper
5 medium red potatoes, cubed
4 medium carrots, cut in 1/2" slices
2 small turnips, peeled and cubed
1 garlic clove, minced
2 to 4 Tbs. olive or canola oil
1 Tbs minced fresh rosemary or 1 tsp. dried rosemary, crushed
1/2 tsp. salt
1/4 tsp. pepper
Directions:
Place the potatoes, carrots, turnips and garlic in a greased 13x9x2" baking dish. Drizzle with oil; sprinkle with rosemary, salt and pepper. Stir to coat. Bake, uncovered, at 350 for 35 minutes. Increase temperature to 450; bake 10-15 minutes longer or until vegetables are tender.
Makes 10-12 Servings
Place the potatoes, carrots, turnips and garlic in a greased 13x9x2" baking dish. Drizzle with oil; sprinkle with rosemary, salt and pepper. Stir to coat. Bake, uncovered, at 350 for 35 minutes. Increase temperature to 450; bake 10-15 minutes longer or until vegetables are tender.
Makes 10-12 Servings
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