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Herb Roasted Vegetables

Heat oven to 425ºF. Toss cut-up potatoes (1-inch pieces), thin onion wedges and baby carrots or thin strips of bell pepper with enough olive oil to coat lightly.

Season with salt, coarse grind pepper and dried rosemary or thyme leaves.

Arrange in even layer on lightly oiled shallow baking pan.

Roast 20 to 30 minutes or until tender, stirring occasionally.

(Alternatively, roast alongside roast as it cooks.)

This recipe is courtesy of www.potatohelp.com  - the website of the U.S. Potato Board - Used with permission.

 

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