Recipe: Home-Style Roasted Vegetables

HOME-STYLE ROASTED VEGETABLES

2 tablespoons olive or vegetable oil
1 teaspoon seasoned salt
1/4 teaspoon dried marjoram leaves
1/4 teaspoon pepper
4 medium russet potatoes, unpeeled, cut into 1 1/2-inch chunks
2 medium carrots, cut into 2x1/4x1/4-Inch strips (1 to 1 1/2 cups)
1 to 2 parsnips, peeled, cut into 2x1/4X1/4inch strips (1 to 1 1/2 cups)
1 red onion, cut into 8 wedges
1 medium green bell pepper, cut into 8 pieces

Heat oven to 450 degrees F.

In large bowl, combine oil, seasoned salt, marjoram and pepper; mix well. Add all remaining ingredients; toss to coat. Spread on ungreased 15x10x1-inch baking pan.

Bake at 450 degrees F for 20 minutes. Turn and stir vegetables. Bake an additional 20 to 25 minutes or until vegetables are tender, stirring once.

Makes 7 servings (1 cup each)
From: Recipelink.com
Source: Recipe booklet: Casseroles and Easy Skillet Meals, Pillsbury Classic Cookbooks #200, October 1997