Roasted Fall Vegetables With Fresh Herbs

8
Servings
20m
Prep Time
40m
Cook Time
1h
Ready In


"Roasting brings out the best in veggies, making them naturally sweet and yummy! And this medley is full of colour. I usually buy the small bags of mixed coloured mini potatoes."

Original recipe yields 8 servings
OK

Nutritional

  • Serving Size: 1 (190 g)
  • Calories 139.5
  • Total Fat - 5.4 g
  • Saturated Fat - 0.8 g
  • Cholesterol - 0 mg
  • Sodium - 204.3 mg
  • Total Carbohydrate - 22.4 g
  • Dietary Fiber - 5.5 g
  • Sugars - 5.3 g
  • Protein - 2.2 g
  • Calcium - 67.9 mg
  • Iron - 1.4 mg
  • Vitamin C - 21.5 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven to 400F.

Step 2

In a small bowl, whisk together olive oil, vinegar, salt & pepper; pour over veggies.

Step 3

Toss veggies until evenly coated with oil mixture (using your hands works well too).

Step 4

Sprinkle herbs over veggies and toss again.

Step 5

Be careful not to crowd the veggies or they will steam, not roast; trying to keep them in a single layer.

Step 6

Return to oven, rotating pans if necessary.

Step 7

Bake for 15 to 25 minutes more depending on the thickness of veggies.

Step 8

Be careful not to burn them.

Tips & Variations


No special items needed.

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