Oven-Roasted Vegetables with Herbs

Roasted vegetables fast easy to prepare. Depending on the season, use other veggies. Consider white potatoes, winter squash, and sage.

Oven-Roasted Vegetables with Herbs

Roasted vegetables are fast and easy to prepare. Depending on the season, use other veggies. Consider white potatoes, winter squash, and sage.
Print Recipe
CourseHoliday, Side Dish, Vegetable
Servings10
Calories110kcal

Ingredients

  • 3 sweet potatoes medium-size, peeled and cut into 1” pieces
  • 3 carrots peeled, cut into 1” pieces
  • 1 red onion peeled and chopped
  • 3 tablespoons olive oil
  • ½ teaspoon pepper
  • 4 cloves garlic chopped
  • cup fresh rosemary leaves minced
  • cup fresh thyme leaves minced
  • 1 Pinch salt to taste

Instructions

  • Wash hands before preparing food.
  • Heat the oven to 400° F.
  • In a large bowl, stir together, olive oil, and pepper, garlic, rosemary, and thyme.
  • Add the sweet potatoes, carrots, and onions, and toss together to coat vegetables well.
  • Spread the mixture evenly on a baking sheet and bake, stirring occasionally, for 1 hour or until golden and tender.
  • As soon as the pan is removed from the oven, sprinkle with a pinch of salt. Transfer to a platter, garnish with fresh rosemary, and serve.

Notes

Be adventurous and try some other vegetables or herbs. Pair these roasted vegetables with our foiled fish in a flash for a delicious and nutritious meal! 
Nutrition Facts
Oven-Roasted Vegetables with Herbs
Serving Size
 
0.5 cup
Amount per 1 Serving
Calories
110
% Daily Value*
Fat
 
4
g
6
%
Saturated Fat
 
1
g
6
%
Sodium
 
55
mg
2
%
Carbohydrates
 
17
g
6
%
Fiber
 
3
g
13
%
Sugar
 
4
g
4
%
Protein
 
1
g
2
%
Calcium
 
35
mg
4
%
Iron
 
1
mg
6
%
Potassium
 
315
mg
9
%
* Percent Daily Values are based on a 2000 calorie diet.

Find more recipes that use fresh herbs here: Cooking With Herbs | Mississippi State University Extension Service (msstate.edu)

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