Marinated Roasted Vegetables Recipe

Name: Marinated Roasted Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 1 1/2 lbs potatoes, medium-sized, peeled and halved; 6 carrots, peeled and cut into thirds; 2 medium onions, peeled and halved; 3 celery ribs, cut into 3-inch lengths; 1/2 cup soy sauce; 2 teaspoons prepared mustard (I like Heinz); 1 teaspoon garlic salt; 2 tablespoons malt vinegar (or balsamic vinegar); 1 teaspoon dried sweet basil leaves; 1 teaspoon chicken bouillon powder, tomato flavored (look in Mexican aisle at grocery); 1 tablespoon honey; 2 tablespoons extra virgin olive oil

Servings: persons

1 1/2 lbs potatoes, medium-sized, peeled and halved
6 carrots, peeled and cut into thirds
2 medium onions, peeled and halved
3 celery ribs, cut into 3-inch lengths
1/2 cup soy sauce
2 teaspoons prepared mustard (I like Heinz)
1 teaspoon garlic salt
2 tablespoons malt vinegar (or balsamic vinegar)
1 teaspoon dried sweet basil leaves
1 teaspoon chicken bouillon powder, tomato flavored (look in Mexican aisle at grocery)
1 tablespoon honey
2 tablespoons extra virgin olive oil

1
["Blend all ingredients except for the vegetables in a large mixing bowl to make the marinade. Pour in the vegetables and stir them around so that they get initially coated with marinade.", "Marinate the vegetables in the refrigerator for about 2 hours, stirring once or twice.", "Place the vegetables, with all the marinade, in an 9"" x 13"" (or larger) casserole dish, cover with aluminum foil, and bake on the middle rack in a pre-heated oven at 375-degrees F. for 45 minutes.", "Serve hot.", "TIP: Sometimes the potatoes and carrots I use in this recipe are a little flaccid -- so, to fix that problem, all I do is soak them in really cold water (after they're peeled) for about 2 hours before marinating and they crisp right up!"]

No nutrition data on file — estimate from the ingredient list.

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No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/2 lbs potatoes, medium-sized, peeled and halved, 6 carrots, peeled and cut into thirds, 2 medium onions, peeled and halved, 3 celery ribs, cut into 3-inch lengths, and more.

Yes, Marinated Roasted Vegetables falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Marinated Roasted Vegetables

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