OVEN-ROASTED VEGGIES

Oven-Roasted Veggies image

The flavor of rosemary comes through in this colorful, easy way to serve vegetables.-June Trom, Blooming Prairie, Minnesota

Provided by Taste of Home

Time 1h

Yield 8 servings.

Number Of Ingredients 12

Ingredients

10 small unpeeled potatoes (about 1-3/4 pounds), quartered
2 cups whole baby carrots
1 small onion, cut into wedges
1/4 cup olive oil
2 tablespoons lemon juice
3 garlic cloves, minced
1 teaspoon dried rosemary, crushed
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1 medium green pepper, cut into 1/2-inch strips
1 medium sweet red pepper, cut into 1/2-inch strips

Steps:

Place the potatoes, carrots and onion in an ungreased 13-in. x 9-in. baking dish. In a small bowl, combine the oil, lemon juice, garlic, rosemary, oregano, salt and cayenne. Drizzle over vegetables; toss gently to coat., Bake, uncovered, at 450° for 30 minutes. Top with pepper strips. Bake 15 minutes longer or until vegetables are tender.

Nutrition Facts : Calories 196 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 184mg sodium, Carbohydrate 32g carbohydrate (5g sugars, Fiber 4g fiber), Protein 3g protein.