ROASTED VEGETABLE MEDLEY

By jarren

Ingredients

• 5 cups red potato cubes (1 inch)
• 2 cups carrot pieces (1 inch)
• 1 1/2 cups parsnip pieces (1 inch)
• 1 1/2 cups celery pieces (1 inch)
• 2 small onions, each cut into 6 wedges
• 1/4 cup olive oil
• 1 1/2 tsp basil, crumbled
• 2 cloves garlic, chopped
• 1/4 tsp each salt and freshly ground pepper

Details

Servings 8

Preparation

Step 1

Combine all ingredients. Place vegetable mixture in a single layer in a greased shallow baking dish. Roast vegetables, stirring every 15 minutes, at 425°F for 1 hour or until tender and browned.