Roasted Vegetables Primavera

By prairiemama

Carrots and onions and snap peas, oh my! But it doesn't stop there, 'cause potatoes and corn also jump into the mix to round out our eye-catching Roasted Vegetables Primavera.

Ingredients

• 1/4 1/4
• cup olive oil
• 1 tablespoon chopped fresh dill weed
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 pound small red potatoes, washed and quartered
• 3 medium ears corn, husked and cut into 1-inch rounds
• 1/2 1/2
• pound baby carrots
• 1 large red onion, cut into wedges
• 1/2 1/2
• pound fresh sugar snap peas

Details

Servings 1
Cooking time 50mins
Adapted from mrfood.com

Preparation

Step 1

Preheat oven to 400 degrees F. In a large bowl, combine the oil, dill, salt, and pepper.

Add remaining ingredients except the sugar snap peas; toss to coat well then pour into a 9- x 13-inch baking dish.

Roast, uncovered, for 20 minutes; gently stir in the sugar snap peas then roast for 25 to 30 more minutes, or until vegetables are lightly browned and almost tender, turning once. Serve immediately.