 |
Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
|
Excellent for a holiday meal! Although I don't like beets, they do add color and interest in the dish. Ingredients:
2 wholebulbs garlic |
3 baking potatoes, quartered (about 1 1/2 pounds) |
3 medium beets, peeled and halved |
1/2 lb fresh large mushroom, halved |
1/2 lb baby carrots |
1 large sweet onion, quartered |
1/3 cup olive oil |
2 teaspoons dried basil |
2 teaspoons dried oregano |
1/2 teaspoon salt |
1/2 lb fresh green beans, trimmed |
Directions:
1. Separate garlic bulbs into cloves, and peel cloves. Do not mince or crush, use cloves whole.
2. Toss together garlic and next 9 ingredients; place on a lightly greased 15- x 10-inch jellyroll pan.
3. Bake at 450° for 15 minutes. Stir in green beans. Bake 15 more minutes.
|
|