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.
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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
- ⅛ cup fresh rosemary leaves minced
- ⅛ 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.
Nutrition
Serving: 0.5cup | Sodium: 55mg | Calcium: 35mg | Vitamin C: 5mg | Vitamin A: 12713IU | Sugar: 4g | Fiber: 3g | Potassium: 315mg | Calories: 110kcal | Saturated Fat: 1g | Fat: 4g | Protein: 1g | Carbohydrates: 17g | Iron: 1mg

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