Herb Roasted Vegetables Recipe - Allrecipes.com
Herb Roasted Vegetables Recipe
  • READY IN 55 mins

Herb Roasted Vegetables

Recipe by  

"This recipe works best when baked in a convection oven, it allows the herbs to fully flavor the dish."

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Ingredients Edit and Save

Original recipe makes 6 to 8 servings Change Servings
  • PREP

    20 mins
  • COOK

    35 mins

    55 mins


  1. Preheat oven to 450 degrees F (230 degrees C).
  2. Combine potatoes, carrots, and onion in an ungreased 13x9 inch baking pan. Combine olive oil, lemon juice, garlic, rosemary, oregano, salt and pepper to taste in a small mixing bowl. Drizzle the mixture over the vegetables.
  3. Bake for 20 minutes.
  4. Remove the baking dish from the oven and add eggplant and bell pepper. Toss to combine the eggplant and bell pepper with the other vegetables. Return the pan to the oven.
  5. Bake for 13 to 15 more minutes or until the vegetables and tender and brown on the edges. Serve hot.
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Reviews More Reviews

Most Helpful Positive Review
Jan 29, 2007

This was good. I boiled the potatoes and carrots (because of other reviews stating that the the potatoes were under done) for about 10 minutes, then followed the specified roasting times. The dish came out great. I also added about a cup of diced celery too.

Most Helpful Critical Review
Jul 22, 2004

I think the timing is off on this one. I put my carrots only in the oven first for a half an hour and then added the rest of the vegies. In the end, the carrots were still crispy and the rest of the vegies were over done. Maybe I should have par-boiled the carrots first.


32 Ratings

Mar 31, 2009

I admit: I hardly follow a recipe once I've mastered it, often adding a little bit of this and that to make it better. I often make roasted veges, using this as my base recipe. I omit the lemon juice and use a lot of dried herbs instead (oregano, basil and sometimes, paprika to add some spice). I also like to mix the veges in the herb oil mixture before spreading them on the roasting pan, just to make sure that the veges are evenly coated. Yummy roasted veges!!

Jan 28, 2005

This was delicious! I didn't have eggplant or red pepper so I used cauliflower instead and threw in a couple garlic cloves whole. Before serving I drizzled a little balsamic vinnegar over the veggies. Thank you for sharing!

Aug 24, 2008

I have made these 3 times in the last two weeks. They are easy and so tasty. I left out the eggplant (personal preference) and didn't miss it a bit.

Dec 29, 2003

very tasty but I found that the aubergines needed more time than the recipe said. maybe next time I'll put them in with the potatoes.

Oct 04, 2003

This was okay. A tad more oil than I would have prefered and my BF thought it had too much garlic. I love garlic so I didn't really agree with that. Also, I used a regular oven and didn't see until afterwards that the recipe recommends a convection oven. My vegetables were still very firm. I'm sure it would have tasted much better had I cooked it longer.

Jan 05, 2004

This dish is wonderful. It went will with a roast turkey I made! I added all of the vegetables at the same time before tossing with the marinade, they cooked up really nice.


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  • Calories
  • 171 kcal
  • 9%
  • Carbohydrates
  • 23.4 g
  • 8%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 8 g
  • 12%
  • Fiber
  • 4.6 g
  • 18%
  • Protein
  • 2.9 g
  • 6%
  • Sodium
  • 16 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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