Greek Lemon Veggies
From elfingirl 14 years agoIngredients
- 3 lbs yukon gold potatoes, peeled shopping list
- 8 oz peeled baby carrots shopping list
- 1 medium onion, quartered shopping list
- 1/2 cup fresh squeezed lemon juice shopping list
- 1/3 cup olive oil shopping list
- 2 cloves garlic, minced shopping list
- 1 teaspoon dried oregano shopping list
- 1/2 teaspoon sea salt shopping list
- 1/4 teaspoon fresh ground black pepper shopping list
- 1-14 1/2 oz can chick broth shopping list
How to make it
- Peel potatoes and cut them in half if medium size, quarter if large potatoes.
- Let them stand in water while preparing sauce.
- Combine all other ingredients in a gallon size bag, zipper style, and shake to combine.
- Dry off the potatoes and add to the bag along with the carrots and onion. Let marinate for at least 2 hours.
- Preheat oven to 400 degrees.
- Put the veggies and marinade in a large casserole dish, approximately 13 x 9.
- Roast for 1 hr 15 min., turning occasionally.
- There should be plenty of sauce left over after roasting.
- You can put these under the broiler for 5 min. to crisp them up if you prefer.
- For the traditional Greek potatoes, just omit the carrots and onion.
Poured from the marinate bag into baking dish
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Right out of the oven
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