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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
258
CALORIES
$1.00
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
39g
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?
How do I make my vegetable dish tastier?
Should I peel my vegetables before cooking?
Is it better to steam or boil vegetables?
Why does the flavor of the vegetables change after cooking?
What's the best way to prepare vegetables for grilling?
What types of vegetables work best for roasting?