Roasted Potatoes and Vegetables Recipe

  • 4 potatoes, cut inch large chunks (large)
  • 1 red onion, cut inch wedges
  • 3 tablespoons Vegetable Oil
  • 1 1/2 teaspoons salt
  • 2 bags baby carrots
  • 1/2 pound yellow squash, cut into bite-sized chunks
  • 1/2 pound green beans, stems trimmed
  • 2 red peppers, cut into chunks
  • 2 yellow peppers, cut into chunks
  • 1 teaspoon dried thyme
  • 1/2 teaspoon black pepper
  • 1/2 lemon, sliced
Preheat oven to 425°F. In a large baking pan, toss potatoes and onion with 1 T. vegetable oil and 1/2 tsp. salt. Bake for 15 minutes. Add remaining ingredients. Bake for 45 minutes.
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