Sunday, January 2, 2011

Roasted Veggies

2 red bell peppers, seeded and diced

2 cups carrots, peeled and cut into thirds

1 sweet potato, peeled and cubed

3 Yukon Gold potatoes, cubed

1 large red onion, quartered

1 tablespoon chopped fresh thyme

2 tablespoons chopped fresh rosemary

1/4 cup olive oil

i tsp minced garlic

2 tablespoons balsamic vinegar

salt and freshly ground black pepper

1.Preheat oven to 475 degrees F (245 degrees C).

2.In a large bowl, combine the squash, red bell peppers, sweet potato,  carrots and Yukon Gold potatoes. Separate the red onion quarters into pieces, and add them to the mixture.

3.In a small bowl, stir together thyme, rosemary, olive oil, minced garlic, vinegar, salt, and pepper. Toss with vegetables until they are coated. Spread evenly on a large roasting pan.

4.Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.

1 1/2 pounds new potatoes, quartered

1/2 cup baby carrots

1 small onion, cut into wedges

1/4 cup olive oil

3 tablespoons lemon juice

3 cloves garlic, minced

1 tablespoon chopped fresh rosemary

1 tablespoon dried oregano

salt and pepper to taste

2 cups cauliflower cut into florets


1.Preheat oven to 450 degrees F (230 degrees C).

2.Combine potatoes, carrots, and onion in an ungreased 13x9 inch baking pan. Combine olive oil, lemon juice, garlic, rosemary, oregano, salt and pepper to taste in a small mixing bowl. Drizzle the mixture over the vegetables.

3.Bake for 30- 40 minutes or until the vegetables and tender and brown on the edges. Serve hot.