Oven Roasted Vegetables

2 large Spanish onions or 8 small whole onions

4 large carrots or 12 whole baby carrots

8 to 10 small red skin potatoes (not Russet or Idaho)

2 tablespoons of melted butter

2 tablespoons of olive oil

4 garlic cloves, minced

1 red bell pepper

1 green pepper

1 teaspoon of crushed dried rosemary

1 1/2 tablespoons of dried marjoram

Salt and ground black pepper

Preheat the oven to 370 degrees F. Mix the melted butter, olive oil, rosemary, and marjoram together

and set aside. Peel all of the vegetables (peeling the potatoes is optional). If using large onions, cut

each onion into eights by slicing it lengthwise into quarters and then cut each quarter crosswise. If

using large carrots, halve them lengthwise and then cut them into 1-inch sections.

Quarter the potatoes. Cut the red and green peppers into large chunks. Arrange the vegetables in a

large oiled baking dish and pour the butter and herb mixture of the vegetables. Toss the vegetables

to coat with the butter/herb mixture. Cover the baking dish tightly with aluminum foil and bake for 35

minutes. Uncover the turn the vegetables. Add salt and pepper to taste. Return the dish to the oven

and roast the vegetables at 425 degrees F. for approximately 30 minutes or until the carrots and potatoes