25
Roasted Vegetables
Serves 4
Ingredients
2-pounds fingerling potatoes, cut in half length-wise
10 Cipollini onions, peeled
1 cup baby carrots
3 tablespoons extra-virgin olive oil
3 cloves garlic, minced
½
teaspoon dried oregano
½
teaspoon chopped fresh thyme leaves
¼
teaspoon sea salt
¼
teaspoon freshly ground pepper
Preparation
1.
In a large bowl, place potatoes, onions, carrots, olive oil and garlic
and toss.
2.
Line a baking dish with parchment, place vegetables on
parchment and season with oregano, thyme, salt and pepper.
3.
Place baking pan into steam oven, select bake function, set
temperature for 425°F degrees and timer for 45 minutes.
4.
Serve warm.
