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 lg
    potato cut in 2'" cubes
  • 1 lg
    sweet potato, cut in 2" cubes
  • 2
    carrots cut in bite-size pieces
  • 1 lg
    onion, sliced in 1" slivers (not rings)
  • 1 md
    zucchini, quartered and sliced in 2" pieces
  • 2 lg
    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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