Oven Roasted Veggies

Ingredients

• 6 small-med red potatoes, cut into slices
• 8 medium-sized carrots cut into small pieces
• 1 onion, chopped
• asparagus
  
• 1/4 c. olive oil or butter
• 1+ tsp each dried basil & dried oregano
• 1 Tbl lemon juice
• 3 cloves garlic, minced
• 2 tsp. salt
• 1/2 tsp black pepper

Directions

• Pre-Heat oven to Oven 375*
• Place veggies (sans asparagus) in a 9x13-inch baking pan. Combine the rest of the ingredients and drizzle over the veggies. Toss to coat.
• Bake uncovered for 45 minutes, stirring occasionally. Add asparagus during last 15 minutes of baking time.

Goes very well with Raspberry Vinegar Chicken Breasts

From Better Homes & Gardens
1st made with Claire Russel 03/10/2010