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Roasted Potatoes and Vegetables Recipe
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Ingredients
4 potatoes, cut inch large chunks (large)
1 red onion, cut inch wedges
3 tablespoons Vegetable Oil
1 1/2 teaspoons salt
2 bags baby carrots
1/2 pound yellow squash, cut into bite-sized chunks
1/2 pound green beans, stems trimmed
2 red peppers, cut into chunks
2 yellow peppers, cut into chunks
1 teaspoon dried thyme
1/2 teaspoon black pepper
1/2 lemon, sliced
Directions
Preheat oven to 425°F. In a large baking pan, toss potatoes and onion with 1 T. vegetable oil and 1/2 tsp. salt. Bake for 15 minutes. Add remaining ingredients. Bake for 45 minutes.
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