• Oven Roasted Vegetables

    2 votes
    Oven Roasted Vegetables
    Prep: 20 min Cook: 1 hours Servings: 6
    by Salad Foodie
    406 recipes
    I enjoy roasted vegetables and have tried several ways of preparing them, but this is the version I keep coming back to. Love the garlic and the way the veggies begin to caramelize.


    • 3 medium potatoes (about 1 pound), peeled and cut into 1-inch pieces
    • 1 medium turnip, peeled. quartered and sliced 1/2 inch thick
    • 1 cup tiny whole carrots or 2 medium carrots, halved lengthwise and cut into 2-inch pieces
    • 1 medium onion, peeled and cut into wedges
    • 1/4 cup olive oil
    • 1 tablespoon snipped fresh basil (or 1 teaspoon dried basil or oregano leaf, crumbled slightly)
    • 1 tablespoon lemon juice
    • 4 cloves garlic, minced
    • 1 teaspoon salt
    • 1/2 teaspoon coarsely ground pepper
    • 1 medium red and/or green bell pepper, cut into 2-inch squares


    1. Heat oven to 325 degrees F.
    2. In a greased 13" x 9" baking pan combine potatoes, turnip, carrots and onion.
    3. Combine oil, basil, lemon juice, garlic, salt and pepper. Drizzle over vegetables and toss to coat.
    4. Cover with foil and bake 40-45 minutes stirring once halfway through that time.
    5. Increase oven temperature to 450 degrees F. Uncover vegetables and add bell peppers to pan, tossing to coat. Bake uncovered 15-20 minutes or until vegetables are tender and brown on edges, stirring occasionally.

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