Oven-Roasted Vegetables
By: Peggi Gell
Published: Monday, May 26, 2014 - 6:32pm

Ingredients




2 large white onions, cut into chunks
4 large carrots, cut into chunks
2 turnips, peeled and cut into chunks
1/2 lb brussel sprouts, halved
3 large beets, cut into chunks
4 potatoes, cut into chunks (not Idaho or Russet)
4 tbs extra virgin olive oil
1 Tbs rosemary, minced
4 cloves garlic, minced
1 Tbs marjoram, minced
salt & pepper to taste

Preparation

1 Preheat oven to 375 degrees. Prepare all vegetables. Toss all veggies in oil, rosemary, garlic and marjoram. Arrange the vegetables in a large roastin pan coated with cooking spray. Cover tightly with aluminum foil. Bake for 35 minutes. 2 Uncover and turn the vegetables with a large spoon. Add salt and pepper and roast at 425 degrees for another 30 minutes or until carrots and potatoes are thoroughly cooked and the the edges are not burned.

About

Oven-roasted vegetables.  Beets, Onions, Brussel Sprouts, Potatoes and more with Rosemary, Marjoram, oil & garlic.