Wednesday, August 13, 2008

Oven Roasted Vegetables

Tonight we made a favorite recipe, Oven Roasted Potatoes, except we added golden beets and onions and a few carrot thinnings so it became Oven Roasted Vegetables. These are a great alternative to french fries and we make them often in the fall. The potatoes and beets were from our CSA, the carrots, garlic, and onions from our garden. We only had one pound of new red potatoes and one pound of golden beets and we could have done with some more, there was just one serving left over from the two of us. You don't have to use new potatoes and root vegetables would do well here based on your preference.

Oven Roasted Vegetables


2 lbs. potatoes, rinsed and cut into 1 inch pieces
1 lb. golden beets, peeled and cubed into 1 inch pieces
3-5 very small onions, peeled and quartered
2 garlic cloves, chopped or pressed
olive oil
salt & pepper
dried rosemary
dried thyme


Pre-heat the oven to 400 degrees Fahrenheit.
Prepare the vegetables.
Combine chopped potatoes, beets, onions, and garlic in a bowl. Drizzle with olive oil. Season with salt, pepper, rosemary, thyme (and red cayenne pepper if desired). Toss to coat all the vegetables.
Spread on baking stone or baking sheet.
Bake for 45- 60 minutes, stirring every 15 minutes or so. Bake until all vegetables are tender and crisp on some sides.

Serves 2

1 comment:

Rabia said...

It looks yummy! I love roasted potatoes. I like to use finger potatoes or new red potatoes for them.

Great. Now I have a craving. :D