Roasted Potatoes and Veggies

Name: Roasted Potatoes and Veggies
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: 6
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)

By Susan Feliciano
@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 vote5

Comments:

1 Comment

Serves:

Prep:

5 Min

Cook:

35 Min

Ingredients

Add to Grocery List

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

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.

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