Oven Roasted Veggies
by Emeril Lagassi www.emerils.com(vegetables, carrots, potatoes, onions, squash, peppers )
Oven Roasted Veggies
Yield: 6 servings
Prep Time:
Cook Time:
Total Time:
Ingredients
3 Tbsp EVOO
2 tsp salt
1 tsp Emeril's Italian Essence
or other dry Italian seasoning
½ tsp freshly ground black pepper
½ tsp Baby Bam
1 lb red potatoes, cut into bite-size pieces
1 lb carrots (about 3 cups), peeled and sliced into 1-inch pieces
1 medium yellow onion (about 1½ cups), chopped into eighths or bite-size pieces
1 medium yellow squash (about 1½ cups), chopped into 1-inch pieces
1 medium red bell pepper (about 1 cup), chopped into 1-inch pieces
Instructions
- Position rack in center of oven and preheat the oven to 425°F.
- Combine 1 tablespoon of the olive oil, 1 teaspoon of the salt, 1/2 teaspoon of the Italian Essence, 1/4 teaspoon of the black pepper, and 1/4 teaspoon of the Baby Bam in a medium bowl.
- Toss the potatoes in this mixture and place them in a roasting pan. Using oven mitts or pot holders, transfer the pan to the oven and roast for 20 minutes.
- Meanwhile, combine the remaining 2 tablespoons of olive oil, 1 teaspoon salt, 1/2 teaspoon Italian Essence, 1/4 teaspoon black pepper, and 1/4 teaspoon Baby Bam in another medium bowl. Toss the carrots, onion, squash, and bell pepper in this mixture and reserve for roasting.
- After the initial 20-minute roasting of potatoes, remove the pan from the oven using oven mitts or pot holders. Add the carrots, onion, squash, and bell pepper to the potatoes and, using a wooden spoon, stir to combine.
- Using oven mitts or pot holders, return the roasting pan to the oven and increase the temperature to 475°F. Roast until all the vegetables are tender and have a nice color, about 40 minutes longer. (Stir the pan at least once during cooking to ensure even browning of the vegetables.)
- Using oven mitts or pot holders, remove the pan from the oven, allow to cool for 10 minutes, and serve.