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ROASTED MIXED VEGETABLES

1/4 lb green beans , stem ends trimmed 1 medium-sized yellow , bell pepper
2 Carrots about 6 oz scarped and cut about 6 oz. seeded and cut into into 2" long pieces thick strips
1/2 lb small white turnips, pealed
1 tsp. fresh thyme leaves or 1/4 tsp. cut into chunks crushed dried
1 Medium sized onion about 5 oz 1/2 tsp. salt (optional) peeled and cut into eighths
Fresh ground pepper to taste
1 Medium red bell pepper about 2 tsp. olive oil
6 oz, seeded and cut into thick juice of 1 lemon pieces

Preheat the oven to 425 degrees. Place vegetables in a large roasting plan. Scatter thyme leaves over top; season with salt and pepper. combine olive oil and lemon juice and drizzle over vegetables. Toss to coat evenly. Roast for 30 minutes or until vegetables are tender. Occasionally to ensure even roasting. Serve at once.

Makes 6 servings

 

Copyright ©1996-1999 ThomasLand Partners
San Jose, California, U.S.A.
Last updated: 11-Apr-1999 03:15 PM