Oven roasted vegetables are so delicious and easy to serve. No matter what it is, as long as the oven is hot, there’s good olive oil on hand and you season it with plenty of coarse salt and fresh ground pepper…you cannot go wrong.
HERE’S A GREAT VEGGIE COMBO
red potatoes, cut into 1 inch pieces
yellow onion, cut into 1 inch slices
extra virgin olive oil
course salt and fresh ground pepper
Heat oven to 425F degrees. On a large sheet pan, drizzle enough oil to coat potatoes and onions. Use your clean hands to toss the vegetables well and coat the sheet pan, too. Spread vegetables in a single layer. Season generously with salt and pepper.
Bake for 25 to 35 minutes, until all the vegetables are tender. Midway through roasting, turn the veggies once with a metal spatula. Potatoes will have a crispy outside and remain creamy, soft on the inside. The onions just turn into a sweet & savory sidekick to the potatoes that cannot be compared.
Source: SimpleDailyRecipes.com
