Roasted Mixed Vegetables
Roasted Mixed Vegetables is an moderately easy dinner. Made with 4 large red skin potatoes, wedged (about 2 lb.), 3 large carrots, peeled and cut into 1 1/2-inch pieces (about 2 c.), 3 large parsnips, peeled and cut into 1 1/2-inch pieces (about 2 c.), 2 lb. onions, cut into wedges (large) and 1 tbsp. dried rosemary leaves, this recipe delivers authentic, satisfying flavors. Packed with nutrients and delicious flavors.
π Recipe adapted from RecipeNLG-Full
In a large bowl, toss potatoes, carrots, parsnips and onions with rosemary and garlic.
Drizzle with margarine.
Arrange in a 13 x 9 x 2-inch baking pan. Bake at 450Β° for 40 to 45 minutes or until fork-tender, stirring constantly.
π· Perfect Pairings
Complete your meal with these
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