Monday, December 5, 2016

ROASTED MIXED VEGETABLES

4 large (approx 2 lbs) red skin potatoes, cut into wedges
3 large carrots, peeled, cut into 1 1/2-inch pieces
3 large parsnips, peeled, cut into 1 1/2-inch pieces
2 large onions (I prefer red), cut into wedges
1 tbsp dried rosemary leaves
2 tsp garlic powder
1/4 cup butter, melted (healthy option: use olive oil)
In a large bowl, mix potatoes, carrots, parsnips, and onions with the rosemary and garlic powder.

Drizzle melted butter over the vegetables, tossing to coat well.

Spread vegetables out on a 13 x 9 x2-inch baking pan and bake at 450 40-45 minutes until fork tender. Stir occasionally during baking.


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