Roasted Vegetables

Name: Roasted Vegetables
Ingredients: 2 wholebulbs garlic; 3 baking potatoes, quartered (about 1 1/2 pounds); 3 medium beets, peeled and halved; 12 lb fresh large mushroom, halved; 12 lb baby carrots; 1 large sweet onion, quartered; 13 cup olive oil; 2 teaspoons dried basil; 2 teaspoons dried oregano; 12 teaspoon salt; 12 lb fresh green beans, trimmed

11 ingredients

6 steps

Ingredients

2 wholebulbs garlic
3 baking potatoes, quartered (about 1 1/2 pounds)
3 medium beets, peeled and halved
12 lb fresh large mushroom, halved
12 lb baby carrots
1 large sweet onion, quartered
13 cup olive oil
2 teaspoons dried basil
2 teaspoons dried oregano
12 teaspoon salt
12 lb fresh green beans, trimmed

Directions

1

Separate garlic bulbs into cloves, and peel cloves.
2

Do not mince or crush, use cloves whole.
3

Toss together garlic and next 9 ingredients; place on a lightly greased 15- x 10-inch jellyroll pan.
4

Bake at 450 for 15 minutes.
5

Stir in green beans.
6

Bake 15 more minutes.

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