Oven Roasted Vegetables
2 large Spanish onions or 8 small whole onions
4 large carrots or 12 whole baby carrots
8 to 10 small red skin potatoes (not Russet or Idaho)
2 tablespoons of melted butter
2 tablespoons of olive oil
4 garlic cloves, minced
1 red bell pepper
1 green pepper
1 teaspoon of crushed dried rosemary
1 1/2 tablespoons of dried marjoram
Salt and ground black pepper
Preheat the oven to 370 degrees F. Mix the melted butter, olive oil,
rosemary, and marjoram together and set aside. Peel all of the vegetables
(peeling the potatoes is optional). If using large onions, cut each onion
into eights by slicing it lengthwise into quarters and then cut each quarter
crosswise. If using large carrots, halve them lengthwise and then cut them
into 1-inch sections.
Quarter the potatoes. Cut the red and green peppers into large chunks.
Arrange the vegetables in a large oiled baking dish and pour the butter and
herb mixture of the vegetables. Toss the vegetables to coat with the
butter/herb mixture. Cover the baking dish tightly with aluminum foil and
bake for 35 minutes. Uncover the turn the vegetables.
Add salt and pepper to taste. Return the dish to the oven and roast the
vegetables at 425 degrees F. for approximately 30 minutes or until the
carrots and potatoes are thoroughly cooked and the edges of all vegetables
are browned.
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