Herb Roasted Vegetables

Herb Roasted Vegetables

21

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

55 m servings 171 cals
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Original recipe yields 7 servings

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Nutrition

  • Calories:
  • 171 kcal
  • 9%
  • Fat:
  • 8 g
  • 12%
  • Carbs:
  • 23.4g
  • 8%
  • Protein:
  • 2.9 g
  • 6%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 16 mg
  • < 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

21
  1. 32 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

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...

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 ...

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...

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 ve...

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.

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...

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.

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...

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.

I don't know if it's because I have a regular oven, but some of the vegetables took WAY longer than indicated in the recipe. Despite the fact I boiled the baby carrots for 5 mins before roasting...