Oven Roasted Veggies

Jo Zimny


I watched Cake Boss the other day and Buddy, the owner of the bakery in NY did a segment of Kitchen Boss. He made some baked root veggies and it looked so delicious I thought I'd try my version of what he did. My veggies are different, but this recipe is so versatile you can use so many different things in it. He broiled his after they were done. I didn't mine cooked just right so I didn't see the need to.

★★★★★ 2 votes
15 Min
45 Min


2 large
carrots, cut large
2 large
yukon gold potatoes, cut in quarters
1 large
sweet onion cut in large pieces
4 large
anahiem peppers, seeded and cut in large pieces
2 large
turnips, cut in large chunks
3 Tbsp
fresh oregano
8 clove

How to Make Oven Roasted Veggies


  • 1Preheat your oven to 425'F. Line a large baking sheet with parchment or tin foil.
  • 2Chop up all the above mentioned vegetables and garlic and put them in a large bowl. Add the oil and oregano.
  • 3Toss with your hands, this is the best way to coat everything. Put the veggies on the baking tray and drizzle with a little more oil.
  • 4Put the veggies in the oven for 22 minutes, then remove and toss them around. Add some salt and pepper if you like.
  • 5Continue cooking for 23 more minutes, but check them, some ovens are hotter then others, so yours might cook faster then mine.
  • 6Remove from the oven and let sit for a few minutes.
  • 7Enjoy!

Printable Recipe Card

About Oven Roasted Veggies

Course/Dish: Vegetables
Other Tag: Healthy
Hashtags: #roasted, #veggies, #oregano