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Oven-Roasted Vegetables
Ingredients
- 2 sweet potatoes, or white potatoes peeled and cut into 1
- 2 carrots cut into 1
- 1 parsnip peeled and cut into 1
- 1 onion, red cut into thin wedges
- 1 tbsp oil, olive, extra virgin
- 3 garlic cloves minced
- 1 tsp marjoram, thyme, rosemary and/or oregano crushed
- 1/4 tsp salt, table
- 1/8 tsp spice, pepper, black, ground
- 1 herb, parsley, fresh, sprigs
Recipe Method
1. In a 13x9x2-inch baking pan arrange potatoes, carrots, parsnip and red onion. IN a small bowl combine oil, garlic, herbs, salt and pepper. Drizzle oil mixture over vegetables; toss to coat. Cover with foil.
2. Bake in a 425 F. oven for 30 minutes. Remove foil; stir vegetables. Bake, uncovered, for 5 to 10 minutes more or until vegetables are tender. If desired, garnish with fresh parsley sprig.
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Nutritional Facts
| Per serving | % Daily Value* |
| Calories 94 | 5% |
| Fat 2g | 4% |
| Cholesterol 0mg | 0% |
| Sodium 200mg | 8% |
| Carbohydrates 17g | 5% |
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