Back to Oven-Roasted Veggies

Print Options

 
 
 

Card Sizes

 
 
 
 Print
Oven-Roasted Veggies Recipe

Oven-Roasted Veggies Recipe

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. YIELD:8 servings

Ingredients

  • 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

Directions

  • 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.

Nutritional Facts

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

Reviews for Oven-Roasted Veggies

Sort By :
MY REVIEW
CYNTN37043
Reviewed Jul. 23, 2014 Edited Nov. 29, 2014

"Very good and healthy...it smells wonderful while cooking!"

MY REVIEW
xlsalbums
Reviewed Jan. 22, 2014

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

Loading Image