Monday, April 16, 2012

Oven Roasted Vegetables

My kids LOVED these.  My daugther who doesn't like vegetables actually asked to take some of these in her lunch to school today - and she told me that she really likes them.

The great thing about this recipe is that it works with virtually any vegetable you may have on hand.

5 carrots - scrubbed and peeled, sliced diagonally
2 large potatoes - scrubbed and chopped into 1.5 x 2" pieces
1 large onion - coarsely chopped
4-6 Mushrooms - halved or quartered
7-10 Asparagus stems - cut into 2-3" sections
2 coarsely chopped sweet bell peppers (red or yellow for color)
3 T. olive oil
2 t. seasoned salt
1/2 t. freshly ground pepper
Basil, thyme, or rosemary to taste

Heat oven to 375*
Combine all vegetables in a large bowl or pot.
Add olive oil and spices, and gently toss.

Pour into large 11 x 15" baking dish, and cover with foil.
Bake for 20 minutes.
Remove foil and gently stir.
Bake without foil for an additional 20 minutes or until tender.
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