2teaspoonsdried herbs, crushed( such as marjoram, thyme, rosemary, and oregano)
Place potatoes, carrots, parsnip, and red onion in a 13 x 9 x 2-inch baking pan.
Combine oil, garlic, mixed herbs, salt, and pepper.
Drizzle over vegetables, tossing to coat.
Cover with foil.
Bake in a 425 degree oven for 30 minutes.
Remove foil; stir vegetables.
Bake, uncovered, for 5-10 minutesmore or until vegetables are tender.
“this vegetable recipe is great, try adding some fresh rosemary sprinkled on the top, and it brings out a wonderful flavour. Yum”
“The way roasted veggies should taste. According to hubby.”
“Oven- roasting vegetables is my favorite way to prepare them! I used what I had on hand; white potatoes, carrots, onion, cauliflower, parsley, oregano, and thyme. The last 15 minutes of cooking I added chunks of zucchini and sprinkled everything with the salt and pepper. I was pleasantly surprised that such a small amount of oil was enough!”
“This was very good, and the rosemary was a great touch.”