Roasted Winter Vegetables

Leigh Anne Wilkes, 2/1/08 Stake Enrichment

This recipe is for 5 lbs. of vegetables (we used red potatoes, gold Yukon potatoes, carrots and onions).  You can also add cauliflower, broccoli, snap peas, green beans but these veggies will need to be added half way through the cooking process as they cook faster.

Mix together: 

1/2 cup olive oil

1/8 cup Worcestershire sauce

1 Tbps. paprika

1 Tbsp. garlic powder

Kosher salt

Fresh chopped chives for garnish

Put potatoes, onion and carrot on the baking sheet, toss with marinade ( I use my hands) and stick them in the oven at 425 for about 40 minutes.  Ovens may vary so keep checking them.  When they are 1/2 to 2/3 done add in the other quicker cooking vegetables if you are using them.  Toss the whole thing to make sure all veggies are coated.  Cook for another 20-30 minutes or until all are tender.  Garnish with fresh chopped chives.