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Savory Herb Roasted Vegetables

A mouthwatering medley of roasted vegetables seasoned with a perfectly balanced blend of herbs, perfect as a side dish or a hearty main course.
2
55 min
TOTAL TIME
249
CALORIES
$0.95
PER SERVING
Savory Herb Roasted Vegetables
Ingredients
12 INGREDIENTS
6 SERVINGS
Dried Oregano
1 tsp dried oregano
Dried Rosemary
1 tsp dried rosemary
Baby Red Potatoes
1 lb baby red potatoes
halved
Extra Virgin Olive Oil
1/4 cup extra virgin olive oil
Carrots
3 medium carrots
peeled and cut into 1-1.5 inches chunks
Brussels Sprouts
1/2 lbs brussels sprouts
halved
Red Onion
1 large red onion
cut into 1-inch-thick pieces
Sweet Potatoes
1 lb sweet potatoes
peeled and cut into 1.5-inch chunks
Dried Thyme
1 tsp dried thyme
Dried Basil
1 tsp dried basil
Sea Salt
1/2 tsp sea salt
Black Pepper
3/4 tsp black pepper
Directions
7 STEPS
15 min
PREP TIME
40 min
COOK TIME
55 min
TOTAL TIME
1
Preheat oven to 400 degrees F.
2
Place a large (11x17 inches) or 2 smaller sheet pans aside.
3
Evenly arrange the prepared carrots, Brussels sprouts, baby red potatoes, red onion, and sweet potatoes on the sheet pan(s), ensuring no overlap.
4
Sprinkle the oregano, rosemary, thyme, basil, sea salt, and black pepper over the vegetables.
5
Drizzle olive oil over the vegetables and toss well, ensuring all vegetables are evenly coated with the seasonings and oil.
6
Place the sheet pan(s) on the middle rack in the oven and bake for 35 to 40 minutes, flipping the vegetables halfway through.
7
Remove from the oven and serve immediately.
Health Info
Macros
37g
CARBS
10g
FAT
4g
PROTEIN
Allowed on these diets
GLUTEN FREE
LACTOSE FREE
VEGETARIAN
PALEO
WHOLE 30
MEDITERRANEAN
VEGAN
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Frequently Asked Questions
What's the best way to cut vegetables for stir-fry?
How do I ensure that my veggies remain crunchy?
What's the best oil to cook vegetables in?
Why do my vegetables lose color when cooked?
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Should I peel my vegetables before cooking?
Is it better to steam or boil vegetables?
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What types of vegetables work best for roasting?