roasted potatoes and veggies

Name: Roasted Potatoes and Veggies
Prep time: 5 min
Cook time: 35 min
Yield: 6
Ingredients: 12 ounce(s) small potatoes, cut in halves; 4 large carrots, peeled and cut in 1-inch chunks; 1 small bag frozen little onions (about 1 1/2 cups); 4 stick(s) celery, sliced diagonally in large chunks; 2 medium bell peppers, varied colors, cut in 1-inch cubes; 2 tablespoon(s) olive oil; 1 tablespoon(s) seasoning salt or mrs. dash; 1 tablespoon(s) dried oregano or basil; 2 tablespoon(s) parmesan cheese (optional)

(1 RATING)

62 Pinches 1 Photo

Susan Feliciano

Oak Ridge, TN

Updated on Jan 17, 2011

Made this up looking for another way to serve vegetables. It may be a bit like others you have seen, but variety is the spice of life.

Rate

prep time 5 Min

cook time 35 Min

method ---

yield 6 serving(s)

Ingredients

12 ounces small potatoes, cut in halves
4 large carrots, peeled and cut in 1-inch chunks
1 small bag frozen little onions (about 1 1/2 cups)
4 sticks celery, sliced diagonally in large chunks
2 medium bell peppers, varied colors, cut in 1-inch cubes
2 tablespoons olive oil
1 tablespoon seasoning salt or mrs. dash
1 tablespoon dried oregano or basil
2 tablespoons parmesan cheese (optional)

How To Make roasted potatoes and veggies

Step 1

Preheat oven to 400 degrees. Place all vegetables in a large bowl. Drizzle with olive oil and sprinkle with seasoning and oregano (and Parmesan if used). Stir till well coated. (May also mix this in a plastic bag if desired.)

Step 2

Place in a greased metal baking pan. Bake for 30-35 minutes, stirring about 4 times during cooking. Serve immediately.
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