Oven-roasted Vegetables

Category	vegetables
Classification	American
Added By	phyllis.watson@gmail.com
Added On	Sun Feb 03 23:02:38 UTC 2013
Prep Time	1 hour plus prep time
Yield	4 to 6 people
Source	Sundays at Moosewood Restaurant
Comment	These are wonderfully tasty and recipe can be easily changed for different vegies

Ingredients

2 large Spanish or 8 small onions
4 large sweet carrots or 12 whole baby carrots
8-10 small potatoes - not Idaho or Russet baking potatoes
2 tablespoons olive oil
2 tablespoons melted butter/ghee
4 minced garlic cloves
1 teaspoon crushed dried or fresh rosemary leaves
1 tablespoon fresh or 1 1/2 teaspoons dried marjoram or similar herb
salt and pepper

Directions

Preheat oven to 375 degrees.
Peel vegetables, If using large onions, cut each onion into eighths by slicing it lengthwise into quarters and then cut each quarter crosswise. If using large carrots, halve them lengthwise and then cut them into 1-inch sections. Quarter the potatoes.
You can also use: sweet potatoes, beets, turnips, broccoli, etc. Whatever vegetables you choose to use, try to estimate how long they will take to cook compared to the others, and cut to appropriate sizes.
Arrange the vegetables in a large oiled baking dish and toss in the oil, butter, garlic, and herbs. Cover tightly with aluminum foil or other tight cover and bake 35 minutes.
Uncover and turn the vegetables with a large spoon. Add salt and black pepper and roast at 425 degrees for approximately 30 minutes or until the carrots and potatoes are thoroughly cooked and the edges of the vegetables have browned.

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