Wednesday, December 6, 2017

Harvest Vegetables™

This is a great way to use fall vegetables.

4 medium potatoes, cut into 4th
1 large onion
4 large carrots cut diagnally into thirds
1/8 - 1/4 c. olive oil
1/8 - 1/4 tsp. each: salt, pepper, dried parsley
1 clove garlic crushed and chopped
1/4 tsp. balsamic vinegar
Nonstick cooking spray

Preheat oven to 350 °F.

Spray baking sheet with non stick cooking spray.

Rinse, remove eyes from potato if any.
Cut potatoes into wedges.

Peel, rinse and cut onion into wedges.

Rinse, cut ends from carrots, cut diagonally into 3rds.

Combine oil, vinegar, salt, pepper and herbs into a cup.

Place vegetables on baking sheet. Drizzle oil mixture over vegetables. 

Stir vegetables to coat.

Place baking sheet in oven and roast for 45 min - 1 hr or until done.

Remove vegetables from oven and enjoy.

Serves 4.

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