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Mixed Roasted Vegetables Recipe

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This recipe for Mixed Roasted Vegetables is from Family Favorites , 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:  
4 large, scrubbed, unpeeled potatoes, cut into 2” chunks
1 medium red onion cut into 6 wedges
3 Tbs. Vegetable oil
1 1/2 teaspoon salt
12 oz. Bag baby carrots
1/2 pound squash, yellow, zucchini or patty pan, cut bite size
1/2 pound green beans trimmed
4 large bell peppers cut into 2” chunks
1 Tbs. fresh minced thyme
1/2 tsp. Ground black pepper
1 large lemon thinly sliced
Directions:
Directions:
Preheat oven to 425°. In a large roasting pan toss the potatoes and onion with 1 tablespoon oil and 1/2 teaspoon salt. Roast for 15 minutes.
Remove pan from oven and add carrots, squash, beans, bell peppers, thyme, 1 teaspoon salt and half the lemon slices. Drizzle with remaining oil. Roast for 45 minutes, turning the vegetables twice, until golden and tender. Put on serving platter and garnish with remaining lemons.

 

 

 

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