Oven-Roasted Vegetables (Serves 6-8)

·         5 medium red potatoes (or 2 medium brown potatoes), peeled and cut in medium cubes

·         ½ large red onion, cut in large pieces

·         2 large carrots, cut in sticks (or ½ lb bag of baby carrots, sliced lengthwise)

·         ½ lb fresh (or frozen) green beans

·         ½ red bell pepper, sliced in 2 inch strips

·         3 cloves of garlic

·         ½ tsp dried rosemary

·         3 Tbsp olive oil

·         Salt and pepper (and Seasoned salt) to taste

Pre-heat oven to 450. 

Put all ingredients in large bowl and mix until evenly coated with olive oil.  Place in greased or non-stick baking pan (we often have to use both 9x13 AND 9x9 casserole dishes or a cookie sheet)

Roast 20-25 minutes at 450. Then, lower heat to 375 and cook for another 15-20 minutes, or until vegetables are tender.

We like to serve this with sliced turkey ham fried on a skillet.

*You can really use any vegetables you like.  I particularly enjoy adding some yellow squash/zucchini or anything else that's in season.  We also do the same thing with just red potatoes to make rosemary potatoes.

Source: Essential Mormon Cookbook