Friday, May 30, 2008

Roasted Potatoes, Broccoli and Carrots casserole


* Potatoes, skins on and cut into 1 inch piece
* Carrots, cut into 1/2-3/4 inch slices
* Broccoli, cut into florets
* Fresh garlic, minced
* Fresh dill (or use dried)
* Olive oil
* 1/2 onion chopped and sauted
* Sea salt and fresh ground pepper

Preheat oven to 400F degrees. Put cut veggies in a casserole dish. Drizzle with oil. Season with S&P and add herbs. Toss to coat. Bake covered for 35-45 minutes (until tender). Stir every 10-15 minutes.