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Herbed Roasted Vegetables

2 medium sweet potatoes or white potatoes, cut into 1-inch cubes (about 12 ounces)
2 carrots, cut into 1-inch chunks
1 medium parsnip, peeled and cut into 1-inch pieces
1 medium red onion, quartered
1 tablespoon olive oil
3 cloves garlic, minced
2 teaspoons dried mixed herbs (such as marjoram, thyme, rosemary, and oregano), crushed
1/4 teaspoon salt
1/4 teaspoon pepper

Preheat oven to 425.
Place potatoes, carrots, parsnip, and red onion in a 13x9x2-inch baking pan. Combine oil, garlic, mixed herbs, salt, and pepper. Drizzle over vegetables, tossing to coat.
Cover with foil. Bake for 30 minutes. Remove foil; stir vegetables. Bake, uncovered, for 5 to 10 minutes more or until vegetables are tender.
Makes 6 servings.