Roasted Vegetables

Kathy W


You can use all kinds of veggies in this. Add some turnip or celery pieces. Bell pepper pieces. Even green beans.


★★★★★ 1 vote

45 Min


  • 1 large
    potato cut in 2'" cubes
  • 1 large
    sweet potato, cut in 2" cubes
  • 2
    carrots cut in bite-size pieces
  • 1 large
    onion, sliced in 1" slivers (not rings)
  • 1 medium
    zucchini, quartered and sliced in 2" pieces
  • 2 large
    portabella mushrooms, gilled and sliced 1 " thick
  • 1/2 c
    vegetable oil
  • 1 Tbsp
    italian herbs (parsley, oregano, basil, marjoram, etc)
  • 3 clove
    garlic, minced
  • ·
    salt and pepper

How to Make Roasted Vegetables


  1. Preheat oven to 425°.
  2. Place vegetables in a large zip lock bag.
  3. Combine oil, garlic, herbs, salt and pepper in measuring cup. Blend together and pour over vegetables. Close bag and mix well.
  4. Pour onto a large, foil lined baking sheet. Spread evenly over pan.
  5. Bake 45 minutes (or so) until veggies are done. Stir every 15 to 20 minutes.

Printable Recipe Card

About Roasted Vegetables

Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian

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