Roasted Potatoes and Veggies

Susan Feliciano


Made this up looking for another way to serve vegetables. It may be a bit like others you have seen, but variety is the spice of life.

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★★★★★ 1 vote
5 Min
35 Min


12 oz
small potatoes, cut in halves
4 large
carrots, peeled and cut in 1-inch chunks
1 small
bag frozen little onions (about 1 1/2 cups)
4 stick
celery, sliced diagonally in large chunks
2 medium
bell peppers, varied colors, cut in 1-inch cubes
2 Tbsp
olive oil
1 Tbsp
seasoning salt or mrs. dash
1 Tbsp
dried oregano or basil
2 Tbsp
parmesan cheese (optional)


1Preheat oven to 400 degrees. Place all vegetables in a large bowl. Drizzle with olive oil and sprinkle with seasoning and oregano (and Parmesan if used). Stir till well coated. (May also mix this in a plastic bag if desired.)

2Place in a greased metal baking pan. Bake for 30-35 minutes, stirring about 4 times during cooking. Serve immediately.

About this Recipe

Course/Dish: Vegetables, Potatoes
Other Tag: Quick & Easy