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Oven-Roasted Veggies

 Oven-Roasted Veggies
The flavor of rosemary comes through in this colorful, easy way to serve vegetables.—June Trom, Blooming Prairie, Minnesota
8 ServingsPrep: 15 min. Bake: 45 min.

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

  • 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.
  • 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: 1 serving (3/4 cup) equals 196 calories, 7 g fat (1 g saturated fat), 0 cholesterol, 184 mg sodium,

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Oven-Roasted Veggies (continued)

Nutritional Facts: 32 g carbohydrate, 4 g fiber, 3 g protein.