Posted by: jeanndan 05-24-99 4:39
Roasted Vegetables
1/2 cup vegetable oil or olive oil
4 teaspoons seasoned salt
2 lbs. small red skinned potatoes, cut in half
6 ears corn, husked and cut into thirds
1 lb. baby carrots
2 large red onions, cut into wedges
1 lb. fresh sugar snap peas
Preheat oven to 400 degrees.
In a large roasting pan, mix oil and seasoned salt. Add potatoes, corn, carrots, and onion. Toss to coat.
Roast uncovered 40 minutes, or until vegetables are lightly browned and almost tender, turning once.
Stir in sugar snap peas and roast 10 minutes or until peas are tender.