Roasted Vegetables

  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Servings: 12 servings


  • 4 medium carrots whole
  • 1/2 teaspoon black pepper
  • 3/4 teaspoon salt
  • 1 teaspoon thyme
  • 4 tablespoon vinegar Balsamic
  • 3/8 cup olive oil
  • 8 ounce mushrooms whole
  • 2 medium sweet potato
  • 3 medium onions
  • 2 medium potatoes red


    1. Cut vegetables into equal size pieces. I usually try to keep them a little smaller than my mushrooms. The smaller they are the quicker they will cook.
    2. Cook hard vegetables first at 450 degrees (carrots & potatoes). Toss them regularly so that basting occurs. Bake for about 30-45 minutes until they begin to soften.
    3. Add mushrooms and quartered onions and continue baking for another 15-20 minutes until all vegetables are done. Toss regularly during baking time.


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