Oven-roasted Vegetables

Name: Oven-roasted Vegetables
Total time: 2400 s
Yield: 6 servings
Cuisine: American
Ingredients: 6-8 sm/med potatoes; Several carrots (to taste); 1-2 small onions (to taste); 2 Tb dry thyme; 1 Tb dry rosemary; 2 tsp caraway seed; 1-2 Tb dry basil; 1-1/2 tsp seasoned salt; 1/2 tsp pepper; 2 tsp garlic powder

Daszer @daszer7780

Simple and delicious. Substitute any root vegetables (like turnips, parsnips, shallots!), or experiment with seasonings for different tastes.

Daszer @daszer7780

Simple and delicious. Substitute any root vegetables (like turnips, parsnips, shallots!), or experiment with seasonings for different tastes.

Saved

Ingredients

About 40 minute

6 servings

6-8sm/med potatoes
Several carrots (to taste)
1-2small onions (to taste)
2 Tbdry thyme
1 Tbdry rosemary
2 tspcaraway seed
1-2 Tbdry basil
1-1/2 tspseasoned salt
1/2 tsppepper
2 tspgarlic powder

Saved

Steps

About 40 minute

1

Wash and cut potatoes into about 1-inch chunks.
2

Peel and cut carrots in half lengthwise, then cut into about 1-inch chunks.
3

Peel and chop onion into about half-inch to 1-inch chunks.
4

Seasoning amounts are approximate, just measure to taste. Combine all ingredients into a large Zip-Lok bag, or into a large bowl, and mix thoroughly, so every piece is coated.
5

Line a large cookie sheet with foil. Spray lightly with cooking spray. Spread potato mixture evenly in one layer across cookie sheet. Drizzle with olive oil, toss gently.
6

Bake in pre-heated oven at 400° for about 40 min, or until vegetables are soft. I recommend stirring the veggies around gently about half-way through cooking time for more even cooking.