Oven-Roasted Vegetables

Roasting vegetables brings out their sweetness, which may make them more appealing to your kids or veggie-fearing adults.

Oven-Roasted Vegetables + enlarge image
5,423views
4 users rated this recipe an average rating of 4.0
Makes:
6 servings
Prep:
15 mins
Roast:
35 mins 425°F
Rate me!


Oven-Roasted Vegetables

Ingredients
2
medium sweet potatoes and/or white potatoes, peeled and cut into 1-inch cubes
1
cup peeled baby carrots or 2 carrots, cut into 1-inch pieces
1
medium parsnip, peeled and cut into 1-inch pieces
1
medium red onion, cut into thin wedges (optional)
1
tablespoon olive oil
3
1
teaspoon dried mixed herbs (such as marjoram, thyme, rosemary, and oregano), crushed
1/4
teaspoon salt
1/8
teaspoon black pepper

Directions

  1. In a 13x9x2-inch baking pan arrange potatoes, carrots, parsnip, and, if desired, red onion. In a small bowl combine oil, garlic, mixed herbs, salt, and pepper. Drizzle oil mixture over vegetables; toss to coat. Cover with foil.
  2. Bake in a 425 degree F oven for 30 minutes. Remove foil; stir vegetables. Bake, uncovered, for 5 to 10 minutes more or until vegetables are tender. Makes 6 servings.

Nutrition Facts

(Oven-Roasted Vegetables)
    Per serving:
  • 83 kcal cal.,
  • 2 g fat
  • (0 g sat. fat,
  • 0 mg chol.,
  • 110 mg sodium,
  • 15 g carb.,
  • 3 g fiber,
  • 1 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
Your Comment:
close
close
close
close
close

close

Loading... Please wait...