·
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
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