Ingredients and Weight:
- Yukon gold potatoes (1 lb)
- Sweet potatoes (1 lb)
- Carrots (1 lb)
- Onions (1 lb, various colors)
- Bell peppers (1 lb, green, red, yellow)
- Olive oil (1/4 cup)
- Salt and pepper (to taste)
- Dried oregano (1 tbsp)
- Onion powder (1 tbsp)
- Garlic powder (1 tsp)
- Paprika (1 tsp)
Preparation Time:
15 minutes
Cooking Time:
45-60 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Preheat oven to 400°F (200°C).
- Scrub potatoes and carrots and cut into 1-inch cubes. Cut onions into wedges and bell peppers into 1-inch pieces.
- In a large bowl, combine all vegetables, olive oil, salt, and pepper. Season with oregano, onion powder, garlic powder, and paprika.
- Spread vegetables on a baking sheet and roast for 45-60 minutes, or until they are tender and slightly browned.
- Serve hot as a side dish or appetizer.
Nutritional Information:
- Calories: 250 per serving
- Fat: 10g
- Carbohydrates: 40g
- Protein: 5g
- Fiber: 10g
Dish Characteristics:
- Colorful and inviting
- Sweet and savory flavors
- Roasted to perfection
- Perfect for sharing
User Comments:
- "These campfire veggies are so delicious! The onion twist adds a unique flavor that makes them stand out from the usual roasted vegetables." - Sarah
- "I love how easy these are to make. I'm not a great cook, but I can easily whip up a batch of these for a crowd." - John
- "I've tried many roasted vegetable recipes, but this one is by far my favorite. The hint of onion powder and garlic powder adds a depth of flavor that is irresistible." - Mary
Special Precautions and Tips:
- Make sure to wash the vegetables thoroughly before roasting.
- If you want your vegetables to be extra crispy, roast them for a few minutes longer.
- Serve with your favorite dipping sauce or spread.
