Honey-style roasted vegetables
7 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Olive or vegetable oil |
| 1 | teaspoon | Seasoned salt |
| ¼ | teaspoon | Dried marjoram leaves |
| ¼ | teaspoon | Pepper |
| 4 | mediums | Potatoes, unpeeled, cut in 1 1/2-inch chunks |
| 2 | mediums | Carrots, cut in strips(about |
| 1 to 1 1/2 cups) | ||
| 1 | Red onion, cut in 8 wedges | |
| 1 | medium | Green bell pepper, cut in 8 pieces |
Directions
1. Heat oven to 450 degrees. In large bowl, combine oil, seasoned salt, marjoram, and pepper; mix well. Add all remaining ingredients; toss to coat. Spread on ungreased 15x10x1-inch baking pan.
2. Bake at 450 degrees for 20 minutes. Turn and stir vegetables. Bake an additional 20 to 25 minutes or until vegetables are tender, stirring once.
Nutrition Information Per Serving: 150 Calories, 4 g Fat, 230 mg Sodium taken from Pillsbury Classic Cookbooks magazine.
Posted to MM-Recipes Digest by Paula <demoness@...> on Aug 15, 1998
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