Oven-Roasted Vegetables
Recipe from Better Homes and Gardens

Roasting vegetables brings out their sweetness, which may make them more appealing to your kids or veggie-fearing adults.


Oven-Roasted Vegetables

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Servings: 6 servings
Prep Time: 15 mins
Total Time: 50 mins
Related Categories: Carrots, Low Calorie, Low Fat, Low Sodium, Parsnips, Sweet Potatoes, Winter Vegetables
 
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Ingredients
  • 2  medium
    sweet potatoes and/or white potatoes, peeled and cut into 1-inch cubes
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  • 1  cup
    peeled baby carrots or 2 carrots, cut into 1-inch pieces
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  • 1  medium
    parsnip, peeled and cut into 1-inch pieces
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  • 1  medium
    red onion, cut into thin wedges (optional)
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  • 1  tablespoon
    olive oil
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  • 3  cloves
    garlic, minced
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  • 1  teaspoon
    dried mixed herbs (such as marjoram, thyme, rosemary, and oregano), crushed
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  • 1/4  teaspoon
    salt
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  • 1/8  teaspoon
    black pepper
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Directions
1.
In a 13x9x2-inch baking pan arrange potatoes, carrots, parsnip, and, if desired, red onion. In a small bowl combine oil, garlic, mixed herbs, salt, and pepper. Drizzle oil mixture over vegetables; toss to coat. Cover with foil.
2.
Bake in a 425 degree F oven for 30 minutes. Remove foil; stir vegetables. Bake, uncovered, for 5 to 10 minutes more or until vegetables are tender. Makes 6 servings.
Nutrition information
Calories 83, Total Fat 2 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 110 mg, Carbohydrate 15 g, Fiber 3 g, Protein 1 g. Daily Values: Vitamin A 0%, Vitamin C 23%, Calcium 3%, Iron 3%. Exchanges: Vegetable 1, Starch .5, Fat .5. Percent Daily Values are based on a 2,000 calorie diet
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