roasted veggies

Name: Roasted Veggies
Prep time: 15 min
Cook time: 40 min
Yield: 4
Cuisine: American
Ingredients: 1 pound(s) potatoes, russets or red, quartered; 2 cup(s) baby carrots; 2 stalk(s) celery, cut into 1-inch pieces; 4 tablespoon(s) olive oil; 1/2 teaspoon(s) dried thyme, optional; 1/2 teaspoon(s) garlic salt

(1 RATING)

11 Pinches 3 Photos

Vicki Butts (lazyme)

Grapeview, WA

Updated on Feb 28, 2017

Just a basic recipe to roast some veggies. We like to serve these with a roast or pork tenderloin. I add different seasonings depending what I'm serving it with.

Rate

prep time 15 Min

cook time 40 Min

method Bake

yield 4 serving(s)

Ingredients

1 pound potatoes, russets or red, quartered
2 cups baby carrots
2 stalks celery, cut into 1-inch pieces
4 tablespoons olive oil
1/2 teaspoon dried thyme, optional
1/2 teaspoon garlic salt

How To Make roasted veggies

Step 1

In a medium bowl, combine oil, thyme, garlic salt and pepper. Add veggies; toss to coat.

Step 2

Place in 8 inch square baking dish that has been coated with nonstick cooking spray. Bake, uncovered, at 450 for 40 minutes or until veggies are tender, stirring occasionally.
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