Roasted Potatoes and Veggies
By
Susan Feliciano
@frenchtutor
1
Ingredients
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12 ozsmall potatoes, cut in halves
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4 largecarrots, peeled and cut in 1-inch chunks
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1 smallbag frozen little onions (about 1 1/2 cups)
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4 stickcelery, sliced diagonally in large chunks
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2 mediumbell peppers, varied colors, cut in 1-inch cubes
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2 Tbspolive oil
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1 Tbspseasoning salt or mrs. dash
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1 Tbspdried oregano or basil
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2 Tbspparmesan cheese (optional)
How to Make Roasted Potatoes and Veggies
- 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.)
- Place in a greased metal baking pan. Bake for 30-35 minutes, stirring about 4 times during cooking. Serve immediately.