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
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. 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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