Oven-Roasted Veggies Recipe
Oven-Roasted Veggies Recipe photo by Taste of Home
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Oven-Roasted Veggies Recipe

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The flavor of rosemary comes through in this colorful, easy way to serve vegetables.—June Trom, Blooming Prairie, Minnesota
TOTAL TIME: Prep: 15 min. Bake: 45 min.
MAKES:8 servings
TOTAL TIME: Prep: 15 min. Bake: 45 min.
MAKES: 8 servings


  • 10 small unpeeled potatoes (about 1-3/4 pounds), quartered
  • 2 cups whole baby carrots
  • 1 small onion, cut into wedges
  • 1/4 cup olive oil
  • 2 tablespoons lemon juice
  • 3 garlic cloves, minced
  • 1 teaspoon dried rosemary, crushed
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon cayenne pepper
  • 1 medium green pepper, cut into 1/2-inch strips
  • 1 medium sweet red pepper, cut into 1/2-inch strips

Nutritional Facts

3/4 cup: 196 calories, 7g fat (1g saturated fat), 0mg cholesterol, 184mg sodium, 32g carbohydrate (5g sugars, 4g fiber), 3g protein .


  1. Place the potatoes, carrots and onion in an ungreased 13-in. x 9-in. baking dish. In a small bowl, combine the oil, lemon juice, garlic, rosemary, oregano, salt and cayenne. Drizzle over vegetables; toss gently to coat.
  2. Bake, uncovered, at 450° for 30 minutes. Top with pepper strips. Bake 15 minutes longer or until vegetables are tender. Yield: 8 servings.
Originally published as Oven-Roasted Veggies in Casserole Cookbook 2001, p228

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CYNTN37043 35685
Reviewed Jul. 23, 2014 Edited Nov. 29, 2014

"Very good and smells wonderful while cooking!"

xlsalbums 99848
Reviewed Jan. 22, 2014

"Very easy to put together and very tasty. I will definitely make this again."

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