Oven-Roasted Veggies

Ingredients

• 10 small unpeeled potatoes (about 1-3/4 pounds), quartered
• 2 cups whole baby carrots
• 1 small onion, cut into wedges
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 3 garlic cloves, minced
• 1 teaspoon dried rosemary, crushed
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/2 teaspoon cayenne pepper
• 1 medium green pepper, cut into 1/2-inch strips
• 1 medium sweet red pepper, cut into 1/2-inch strips

Text Ingredients