Roasted Vegetable Medley
Instructions:Preparation time: 30 minutes
Cooking time: About 45 minutes
Cut beet, unpeeled thin-skinned potatoes, and sweet potato into 3/4-inch chunks. Cut carrots diagonally into 1/2-inch pieces; cut onion into 3/4-inch wedges.
Combine all vegetables in a shallow 10- by 15-inch baking pan; drizzle with oil and toss to coat vegetables evenly with oil.
Bake in a 475 degree F oven until vegetables are richly browned and tender when pierced (35 to 45 minutes), stirring occasionally.
Watch carefully to prevent scorching. As pieces brown, remove them and keep warm; add water, 1/4 cup at a time, if pan appears dry.
Transfer vegetables to a platter or serving dish and sprinkle with chopped oregano, chopped basil, garlic, and a little of the cheese.
Garnish with oregano and basil sprigs. Season to taste with salt and remaining cheese.
Recipe Health Review:
How Healthy is the Roasted Vegetable Medley Recipe?
Recipe makes: 6 servings.
Healthy eating information for 1 serving(s):
Total Fat: 5
Saturated Fat: 1
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