(
More Vegetable Recipes
Cajun Roasted PotatoesCreamed New PotatoesZesty Oven Fried Potatoes
More Potato Recipes
Homemade Hash Brown PotatoesScalloped Potatoes With CheeseParmesan Scalloped Potatoes
Related Recipes From Other Guides
Roasted Vegetable StockSeasoned Roasted VegetablesRoasted Asparagus
INGREDIENTS:
- 1 stick (4 ounces) butter, melted
- 1 1/2 pounds baby potatoes, such as Baby Dutch, or new potatoes, about 1 1/2 to 2 inches in size, halved
- 2 small turnips, cut in 3/4-inch cubes, or use 1 medium rutabaga
- 1 cup baby carrots, larger ones halved
- 3 small cloves garlic, minced
- 3 green onions, sliced
- 1 heaping teaspoon dried parsley flakes, or 1 tablespoon fresh chopped
- 1/4 teaspoon dried leaf thyme, crumbled
- 1/2 to 1 teaspoon salt, or to taste
- 1/4 to 1/2 teaspoon freshly ground black pepper
PREPARATION:
In a 2 to 3-quart baking dish, toss vegetables and herbs with the melted butter. Bake for 45 minutes. Uncover and increase heat to 425°. Bake for another 15 to 20 minutes, stirring once, until vegetables are tender and lightly browned.
Serves 6 to 8.
Related Recipes
Baked Herbed Potatoes
Cajun Roasted Potatoes
Herbed Potato Wedges
French Fried Potatoes
Easy Oven Fried Potatoes
French Fries
Oven Fried Potatoes II
Potato Chips
Country Fries
Crispy Potato Skins
Potato Croquettes or Pancakes
Roasted Pork Chops with Potatoes
Sweet Potato Chips
Roasted Garlic Potatoes
Sweet Potato Fries
Herb Roasted Potatoes and Onions
Herbed Roast Pork Loin and Potatoes
Potato Recipes
Baked & Roasted Potatoes
Hash Browns
Potato Casseroles
Potato Salads
Scalloped Potatoes
Crockpot Vegetable
Slow Cooker Recipes | Casseroles | Main Recipe Index
Weekly Crockpot Recipe Newsletter
