Roasted Potatoes and Veggies

1
Susan Feliciano

By
@frenchtutor

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.

Rating:

★★★★★ 1 vote

Comments:
Serves:
6
Prep:
5 Min
Cook:
35 Min

Ingredients

  • 12 oz
    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
    celery, sliced diagonally in large chunks
  • 2 medium
    bell peppers, varied colors, cut in 1-inch cubes
  • 2 Tbsp
    olive oil
  • 1 Tbsp
    seasoning salt or mrs. dash
  • 1 Tbsp
    dried oregano or basil
  • 2 Tbsp
    parmesan cheese (optional)

How to Make Roasted Potatoes and Veggies

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

Printable Recipe Card

About Roasted Potatoes and Veggies

Course/Dish: Vegetables, Potatoes
Other Tag: Quick & Easy




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