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My Herb Roasted Vegetables
Ingredients:

1 cup baby carrots (or more)
4 -6 red potatoes, thickly diced
1 red onion, sliced (I use yellow too)
1 tablespoon olive oil
12 teaspoon onion salt
12 teaspoon garlic powder
14 teaspoon ground marjoram
14 teaspoon ground thyme
14 teaspoon dry tarragon
1 red bell pepper, sliced
1 green bell pepper, sliced
1 small zucchini, sliced
1 small summer squash, sliced
12-1 tablespoon olive oil
12 teaspoon onion salt
12 teaspoon garlic powder
14 teaspoon ground marjoram
14 teaspoon ground thyme
14 teaspoon dry tarragon

Instruction:

Drizzle olive oil over first set cut up veggies (carrots, potatoes, and onion) Mix the first set of herbs together Toss with oil coated veggies Layer on a cookie sheet. Bake 450F for 20 minutes. Meanwhile prepare second set cut up veggies (peppers, zucchini, and squash) by drizzling oil over them. Mix second set of herbs. Toss with second set of veggies. After the 20 minutes are up for the first set of veggies, mix the second set of veggies in, so you have one glorious mixture of herbed vegetables. Bake an additional 20 minutes at 450F. Enjoy!

Source: www.food.com