Herb-Roasted Vegetables Recipe

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Thursday, November 10, 2011

Herb-Roasted Vegetables Recipe

Baked carrots, potatoes and onion tossed in rosemary, thyme and oregano! ...

by Erika Nicole Kendall

1 small rutabaga, peeled and cut into 3/4-inch pieces
4 medium potatoes, cut into 1-inch pieces
4 medium carrots, cut into 1-inch pieces
1 medium onion, cut into 1-inch pieces
1/4 cup butter, melted
1 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon pepper

In a large bowl, combine the rutabaga, potatoes, carrots and onion. Add the remaining ingredients; toss to coat. Arrange in a single layer in a greased 15-in. x 10-in. x 1-in. baking pan.

Bake, uncovered, at 400° for 45-55 minutes or until tender, stirring occasionally. Yield: 8 servings.

tagged: butter, carrots, onion, oregano, potatoes, rosemary, thyme

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