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Oven Roasted Vegetables
Brussels sprouts, carrots, and potatoes are tossed with olive oil and fresh herbs then roasted to perfection in this Oven Roasted Vegetables recipe. Quick, easy, and you can easily adapt the recipe to include your favorite veggies and herbs.
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Servings:
6
people
Calories:
204 kcal
Course:
Side Dish
Cuisine:
American
Ingredients
- 2 cups Brussels sprouts rinsed, trimmed and cut in half, fresh
- 1 sweet potato peeled and cut to 2” pieces, large
- 4 carrot peeled and cut into 2” pieces, large
- 1 pound baby potato rinsed and cut in half, unless smaller than 2”, then leave whole. (I used Melissa’s Trio Gems for their pretty purple, red and gold colors
- ¼ cup olive oil
- 3 garlic pressed (or minced) or ¾ teaspoon of garlic powder, cloves
- 4 sage fresh leaves minced or 1 ½ teaspoons dried
- 5 thyme leaves removed or 1 teaspoon dried, springs
- 2 rosemary 6-inch sprigs, leaves removed and minced or 1 teaspoon dried
- 3 oregano stems removed and minced. (I used the oregano flowers in addition to leaves as they are equally as edible, have a mild oregano flavor and are very pretty with bits of purple!, stems, fresh
- basil minced, a handful, fresh
- parsley minced + extra for garnish, a handful, fresh
- salt
- black pepper
Instructions
- Preheat the oven to 425 degrees
- Prepare the vegetables and herbs per the directions above.
- Line two baking sheets with parchment or foil.
- Combine the vegetables, oil and seasoning to large bowl and stir to fully mix and coat. Taste a little of the coating and add additional salt and pepper. (Alternatively, you can add the vegetables, seasoning and oil directly to the baking sheet and toss to coat with your hands! One less dish to wash!)
- Add the vegetables to the baking sheet making sure they have plenty of space around them.
- Roast the vegetable for 15 minutes then rotate the tray 180 degree, give the veggies a little stir then roast for an additional 10 minutes or until the vegetables are tender and crisp.
- Remove the tray and allow to slightly cool before serving.
Cup of Yum
Nutrition Information
Calories
204kcal
(10%)
Carbohydrates
28g
(9%)
Protein
4g
(8%)
Fat
9g
(14%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
7g
(35%)
Sodium
61mg
(3%)
Potassium
709mg
(15%)
Fiber
5g
(20%)
Sugar
5g
(10%)
Vitamin A
12418IU
(248%)
Vitamin C
45mg
(50%)
Calcium
62mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6 people
Amount Per Serving
Calories 204
% Daily Value*
| Calories | 204kcal | 10% |
| Carbohydrates | 28g | 9% |
| Protein | 4g | 8% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Sodium | 61mg | 3% |
| Potassium | 709mg | 15% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 12418IU | 248% |
| Vitamin C | 45mg | 50% |
| Calcium | 62mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.