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Roasted Potatoes & Veggies Recipe

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This recipe for Roasted Potatoes & Veggies is from Homestyle Classics Traditional & The Not So Traditional, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/3 cup extra-virgin olive oil
3 medium carrots (about 3/4 pound), cut into 1 1/2-inch thick circles
1 1/2 cups Brussels sprouts (about 1/2 pound), halved
4 cups red potatoes (about 1 pound),cut into 1 1/2-inch thick slices
2 cup white potatoes (about 1 pound), cut into 1 1/2-inch thick slices
1 tablespoon dried oregano
1 tablespoon dried rosemary
1 teaspoon dried thyme
1 teaspoon dried basil
1/4 teaspoon sea salt
2 tablespoons freshly ground black pepper
Directions:
Directions:
1. Preheat oven to 400 degrees F.
2. Grease an 11 by 17-inch baking sheet pan with extra-virgin olive oil.
3. Place vegetables in baking sheet and add the dried herbs, salt and pepper. Toss well, evenly coating all the vegetables with the seasonings and oil. Add more oil if the vegetables seem dry
4. Spread the vegetables evenly on a large baking sheet. Place on middle rack in oven and bake for 35 to 40 minutes.
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
25 mins.

 

 

 

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