Roasted Vegetables with Garlic and Onions

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Roasted Vegetables with Garlic and Onions

 

1 medium onion, peeled and sliced

2 garlic cloves, peeled and minced

1 cup brussels sprouts, peeled and sliced

1 cup broccoli, chopped

1 cup of fresh string beans

3 medium carrots, peeled and then sliced thinly

1/2 medium sweet potato, peeled and then sliced thinly

2 tbsps. olive oil

salt to taste

 

Preheat the oven to 450 degrees.

Break the onion slices apart into rings and add to the garlic and other

vegetables and sprinkle with salt.

Spray generously or drizzle with olive oil, toss the vegetables to coat them

lightly with oil, and spread out evenly in a thick skillet or non-stick baking

dish.

Bake for about 15 or 20 minutes, or until the vegetables are lightly browned and

tender, stirring once or twice as they roast.

The green beans should be cooked through but not soft!

Serve hot as a side dish. serves 4.

 

 

 

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