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Oven Roasted Vegetables Recipe

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This recipe for Oven Roasted Vegetables, by , is from , 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!
Contributor:  
Contributor:  
Ellen Kehres - Anita's Cousin
Category:
Category:
Ingredients:  
Ingredients:  
10 unpeeled whole tiny new potatoes, (quartered for Russet cut into 8 pieces).
1 cup peeled and trimmed baby carrots
1 small onion
¼ cup olive oil
3 Tbsp fresh lemon juice (very important that it's fresh)
3 cloves of garlic minced
1 tbsp fresh rosemary or 1 tsp dried rosemary
1 tsp salt
½ tsp of pepper
Optional other vegetables, fresh mushrooms, peppers or zucchini
Directions:
Directions:
In a small mixing bowl combine olive oil, lemon juice, garlic, rosemary, salt and pepper.
Drizzle over vegetables on a sheet pan and toss to coat (use a low-sided pan for better roasting). Roast uncovered in a 450 º oven for 30 minutes stirring occasionally. Add more delicate vegetables like mushrooms and zucchini continue to roast all together for final 15 minutes.

 

 

 

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