Roasted Onion and Vegetables
Prep time:
15 minutes
Cook time:
30-40 minutes
Servings:
5 (1-cup) servings
Roasted Onion and Vegetables
Roasting brings out the natural sweetness of vegetables. These earthy and elegant roasted vegetables balance out about any entrée.
Ingredients:
- 4 cups peeled, 1-inch vegetable pieces of your choice (carrots, butternut squash, white potatoes, sweet potatoes and/or cauliflower)
- 2 cups red or white onion 1-inch pieces
- 2 tablespoons vegetable oil
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Directions:
- Preheat oven to 400°F.
- In 15 x 10 x 1-inch baking pan, combine vegetables and onion.
- Drip oil over vegetables. Stir until lightly coated.
- In small bowl, combine garlic powder, salt and pepper. Sprinkle over vegetables. Stir until combined.
- Spread vegetables in a single layer in pan.
- Bake, uncovered, for 30 to 40 minutes or until tender, stirring once after 15 minutes.
Prep time:
15 minutes
Cook time:
30-40 minutes
Servings:
5 (1-cup) servings
Purdue University is an equal access/equal opportunity institution. This material was partially funded by USDA's Supplemental Nutrition Assistance Program - (SNAP) and USDA's Expanded Food and Nutrition Education Program - (EFNEP).