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Easy Roasted Vegetables

Name: Easy Roasted Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2 servings.
Ingredients: 2 medium red potatoes, cut into 1/2-inch cubes; 5 large fresh mushrooms, quartered; 1 small green pepper, cut into 1-inch pieces; 1 tablespoon olive oil; 1 tablespoon lemon juice; 5 garlic cloves, minced; 1 teaspoon dried rosemary, crushed; 1/4 teaspoon salt; 1/8 teaspoon pepper

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Test Kitchen Approved

Total Time

Prep: 15 min. Bake: 30 min.

Makes

2 servings

Try a tasty shortcut to full-roasted flavor with this versatile, down-home side dish from Amelia Sunderland in Nashville, Tennessee.

Easy Roasted Vegetables Recipe photo by Taste of Home

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Ingredients

2 medium red potatoes, cut into 1/2-inch cubes
5 large fresh mushrooms, quartered
1 small green pepper, cut into 1-inch pieces
1 tablespoon olive oil
1 tablespoon lemon juice
5 garlic cloves, minced
1 teaspoon dried rosemary, crushed
1/4 teaspoon salt
1/8 teaspoon pepper

Directions

Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 7-8 minutes or until almost tender. Drain.
In a bowl, combine the remaining ingredients. Add potatoes and toss to coat. Spread in a 15x10x1-in. baking pan coated with cooking spray. Bake at 450° for 30-35 minutes or until potatoes are tender and golden brown, stirring once.

Easy Roasted Vegetables

Total Time

Makes

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