Ingredients oven roasted vegetables
7 large potatoes
9 large Carrots
1 1/2 tbsp garlic powder
1 tbsp dill
1 tbsp seasoning salt
1/4 cup vegetable oil
how to make oven roasted vegetables
Peel and cut vegetables into large pieces that are the same size. Approximately 3/4 inch thick and 2 inches long.
Place vegetables in a casserole dish. Add the garlic powder, dill, seasoning salt, and enough oil to coat vegetables. Mix thoroughly.
Bake covered in oven at 375°F for 45 minutes or until vegetables are tender but still firm.
Remove cover and broil on a low temperature for 10 minutes.
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