Oven-Roasted Veggies

• 10 small unpeeled potatoes (about 1-3/4 pounds), quartered
• 2 cups whole baby carrots
• 1 small onion, cut into wedges
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 3 garlic cloves, minced
• 1 teaspoon dried rosemary, crushed
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/2 teaspoon cayenne pepper
• 1 medium green pepper, cut into 1/2-inch strips
• 1 medium sweet red pepper, cut into 1/2-inch strips

1. Place the potatoes, carrots and onion in an ungreased 13-in. x 9-in. baking dish. In a small bowl, combine the oil, lemon juice, garlic, rosemary, oregano, salt and cayenne. Drizzle over vegetables; toss gently to coat.
2. Bake, uncovered, at 450u0b0 for 30 minutes. Top with pepper strips. Bake 15 minutes longer or until vegetables are tender.

potatoes, baby carrots, onion, olive oil, lemon juice, garlic, rosemary, oregano, salt, cayenne pepper, green pepper, sweet red pepper

Taken from www.tasteofhome.com/recipes/oven-roasted-veggies/ (may not work)