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Roasted Vegetable Medley

Roasted Vegetable Medley

Tender red potatoes are flavored with garlic and onion as they roast alongside baby carrots, creating an aromatic dish that is the perfect comfort food. This large recipe makes plenty for a crowd, but also allows for leftovers if you'd like to pair it with a variety of our Sandra's stuffed chicken entrees during different meals.

Ingredients

  • 1

    3 lbs. Red Potatoes, cut into 1-inch chunks

  • 2

    1/4 cup Olive Oil

  • 3

    2 medium Onions, cut through stems into 1/2-inch-thick wedges

  • 4

    1 lb. Baby Carrots

  • 5

    4 cloves Garlic, minced

  • 6

    1 tsp. Salt

  • 7

    1/2 tsp. Freshly Ground Black Pepper

  • 8

    1/4 cup Chopped Chives or Parsley (optional)

Directions

  • 1

    Heat oven to 400 degrees F. Toss potatoes with oil and arrange in a single layer in two shallow roasting pans (one pan may be the bottom of a broiler pan). Transfer to oven and roast 20 minutes

  • 2

    Add onions, carrots, garlic, salt and pepper to potatoes; toss well. Return to oven and continue roasting 20 to 25 minutes or until vegetables are tender. Top with chives or parsley, if desired

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  • Prep Time: 10 Minutes
  • Cook Time: 40-45 Minutes
  • Total Servings: 12
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