Oven Roasted Vegetables

This is a side dish that will make you and everyone you serve wanting seconds, thirds, fourths, . . . We ate these vegetables last night (and other nights in the past) and I'm still craving them. It's a simple dish, but packed with a lot of flavor!

Oven Roasted Vegetables

3 medium Russet potatoes, peeled and cut into 1 to 1 1/2 inch pieces

1 medium sweet potato, peeled and cut into 1 to 1 1/2 inch pieces 

3 - 4 medium carrots, peeled and cut into 1 inch pieces

1/2 medium onion, cut into wedges

1/4 cup olive oil

1 teaspoon dried oregano

1 Tablespoon lemon juice

3 cloves of garlic, minced

1 teaspoon salt

1/2 teaspoon black pepper

2 medium color peppers, cut into 1 inch strips 

First, grease a 13 x 9 baking dish with cooking spray. Place your peeled and cut potatoes, sweet potato, carrots, and onion in the dish. Then, in a small bowl or measuring cup, combine the olive oil, oregano, lemon juice, garlic, salt, and pepper. Stir well. Drizzle over your vegetables. 

Yum! Just look at that goodness!

Cover your vegetables with foil and bake at 350 degrees for 30 minutes. 

Then, remove your vegetables from the oven and turn your oven up to 450 degrees. While your oven is increasing its temperature, add your peppers to the vegetables and toss. Return your vegetables to the oven and bake for 25 - 30 minutes more uncovered. Bake until your vegetables are tender and the edges are browned. 

Let's take a closer look at these beautiful vegetables when finished. They are absolutely delicious! Make them tonight and the night after that and the night after that and . . . . .

Print this recipe {here}