ROASTED VEGETABLES

Roasted Vegetables image

Provided by Trish Hall

Time 1h10m

Yield about 150 pieces, or 50 party-size servings

Number Of Ingredients 8

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Ingredients

30 small red potatoes
3 tablespoons olive oil
6 tablespoons chopped fresh rosemary
32 ounces of tiny carrots, washed and trimmed
2 tablespoons cumin
24 ounces mushrooms, stems removed
4 tablespoons chopped fresh oregano
Salt and freshly ground pepper

Steps:

Preheat the oven to 325 degrees.
Wash and dry the potatoes, then spread out on a baking sheet. Sprinkle with 1 tablespoon of the olive oil and with the rosemary. Toss with spoons to spread the oil and rosemary evenly.
On another baking sheet, spread out the carrots. Sprinkle with 1 tablespoon of the olive oil and with the cumin. Toss with spoons to spread evenly.
Put the baking sheets into the oven, and roast for 30 minutes to 1 hour, until the vegetables are tender and browned. Turn the vegetables several times while roasting. The potatoes will take longer than the carrots.
While the carrots and potatoes are cooking, heat the remaining olive oil in a large nonstick skillet, then add the mushrooms, cut side down, and sprinkle with oregano. Reduce the heat to low, and cook, turning occasionally, until dark brown, about 30 minutes.
When the vegetables are roasted, cut the potatoes in half. Add salt and pepper to the potatoes and mushrooms, to taste. Put the vegetables into separate bowls, and cover with aluminum foil. Serve cold, or just before serving, reheat in the oven for a few minutes.

Nutrition Facts : @context http, Calories 31, UnsaturatedFat 0 grams, Carbohydrate 6 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 105 milligrams, Sugar 1 gram