Oven-Roasted Veggies Recipe

4.5 2 2
Oven-Roasted Veggies Recipe
Oven-Roasted Veggies Recipe photo by Taste of Home
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Oven-Roasted Veggies Recipe

Read Reviews
4.5 2 2
Publisher Photo
The flavor of rosemary comes through in this colorful, easy way to serve vegetables.—June Trom, Blooming Prairie, Minnesota
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Bake: 45 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 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.
Originally published as Oven-Roasted Veggies in Casserole Cookbook 2001, p228

Nutritional Facts

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

  • 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
  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 User ID: 4982896 35685
Reviewed Jul. 23, 2014 Edited Nov. 29, 2014

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

MY REVIEW
xlsalbums User ID: 5254917 99848
Reviewed Jan. 22, 2014

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

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