Oven-Roasted Vegetables
Category: Side Dishes
Serves: 8
Ingredients
- 2 large Spanish onions or sweet onions, cut in chunks OR 8 whole small onions
- 4 large sweet carrots, cut in chunks
- 2 peeled turnips, cut in chunks
- 1/2 lb Brussels sprouts
- 6 small beets, peeled
- 8-10 small potatoes (not Idaho or russet bakers)
- 4 Tbsp extra virgin olive oil
- 1 tsp crushed dried rosemary
- 4 minced cloves garlic
- 1 Tbsp minced fresh marjoram
- Sea salt and ground black pepper to taste
- Cooking spray
Directions
- Preheat oven to 375 degrees F. Peel all vegetables. Quarter the potatoes. Toss all vegetables in oil, rosemary, minced garlic and marjoram. Arrange the vegetables in a large roasting pan coated with cooking spray. Cover tightly with aluminum foil. Bake for 35 minutes.
- Uncover and turn the vegetables with a large spoon. Add salt and pepper and roast at 425 degrees F for another 20-30 minutes or until the carrots and potatoes are thoroughly cooked and the edges are not burned.
Nutrition Facts
Calories 250, Protein 7g, Carbohydrates 47g, Fiber 7.5g, Sugar 10g, Fat 7.5g, Sodium 116mg