Herbed Roasted Vegetables

Name: Herbed Roasted Vegetables
Total time: 50 min
Ingredients: 2 medium sweet potatoes or white potatoes, cut into 1-inch cubes (about 12 ounces); 2 carrots, cut into 1-inch chunks; 1 medium parsnip, peeled and cut into 1-inch pieces; 1 medium red onion, quartered; 1 tablespoon olive oil; 3 cloves garlic, minced; 2 teaspoons dried mixed herbs (such as marjoram, thyme, rosemary, and oregano), crushed; ¼ teaspoon salt; ¼ teaspoon pepper

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Total: 50 minutes

Author : Diabetic Living Magazine

Ingredients

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2 medium sweet potatoes or white potatoes, cut into 1-inch cubes (about 12 ounces)2 carrots, cut into 1-inch chunks1 medium parsnip, peeled and cut into 1-inch pieces1 medium red onion, quartered1 tablespoon olive oil3 cloves garlic, minced2 teaspoons dried mixed herbs (such as marjoram, thyme, rosemary, and oregano), crushed¼ teaspoon salt¼ teaspoon pepper

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Instructions

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Step 1

Place potatoes, carrots, parsnip, and red onion in a 13x9x2-inch baking pan. Combine oil, garlic, mixed herbs, salt, and pepper in a small bowl. Drizzle over vegetables, tossing to coat.

Step 2

Cover with foil. Bake in a 425 degree F oven for 30 minutes. Remove foil; stir vegetables. Bake, uncovered, for 5 to 10 minutes more or until vegetables are tender.