Roasted Vegetables

9 ingredients
3 steps

Ingredients

  • 6 small red salad potatoes, chopped in 1/4-inch pieces
  • 12 red onion, chopped in 1/4-inch pieces
  • 1 yellow bell pepper, chopped in 1/4-inch pieces
  • 2 teaspoons garlic, minced
  • 2 tablespoons olive oil
  • 14 teaspoon salt
  • 12 teaspoon sage
  • 12 teaspoon thyme
  • 12 teaspoon rosemary

Directions

  1. 1
    Pre-heat oven to 425 F degrees.
  2. 2
    Toss all ingredients in a 2-quart pyrex-type dish.
  3. 3
    Cook for 30 minutes, stirring once or twice.

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