Herb Roasted Vegetables
3 medium sweet potatoes, washed (about 2 pounds)
1 red pepper
1 yellow pepper
1 red onion
1/2 pound asparagus
8 cloves garlic, coarsely chopped
3 tablespoon fresh rosemary, chopped (or 3 teaspoons dried & crushed)
2 tablespoon fresh thyme (or 2 teaspoons dried leaves)
2 tablespoons olive oil
1/2 teaspoon salt
Cut sweet potatoes in half lengthwise and then into 1/2-inch slices. Cut peppers and onions into 1x2-inch wedges. Cut asparagus into 1-inch lengths.
Put all of the vegetables in a large bowl. Add garlic, rosemary, thyme and olive oil, and stir to distribute seasonings.
Spread vegetables evenly on a cookie sheet and sprinkle with salt.
Bake in 500 degree F. oven for 18-20 minutes.
Makes 4-6 servings
Source: North Carolina Sweet Potato Commission
3 medium sweet potatoes, washed (about 2 pounds)
1 red pepper
1 yellow pepper
1 red onion
1/2 pound asparagus
8 cloves garlic, coarsely chopped
3 tablespoon fresh rosemary, chopped (or 3 teaspoons dried & crushed)
2 tablespoon fresh thyme (or 2 teaspoons dried leaves)
2 tablespoons olive oil
1/2 teaspoon salt
Cut sweet potatoes in half lengthwise and then into 1/2-inch slices. Cut peppers and onions into 1x2-inch wedges. Cut asparagus into 1-inch lengths.
Put all of the vegetables in a large bowl. Add garlic, rosemary, thyme and olive oil, and stir to distribute seasonings.
Spread vegetables evenly on a cookie sheet and sprinkle with salt.
Bake in 500 degree F. oven for 18-20 minutes.
Makes 4-6 servings
Source: North Carolina Sweet Potato Commission
MsgID: 3129714
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Assorted Recipes (10)
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Assorted Recipes (10)
Board: Daily Recipe Swap at Recipelink.com
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