Roasted Fall Vegetables With Fresh Herbs

Prep Time
Cook Time
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 is 8 servings


  • 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 by Step Method

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.


No special items needed.

1 Reviews


A recently purchased stoneware baking dish takes my oven roasted vegetables to a new level, this combination made for one awesome tasting meal served along side roast chicken. I didn't have the bulb of fennel which had me use a sprinkle of fennel, snipped in the fresh herbs from my herb pots. Loved every bite! Another Luvcooken winner!


review by:
(1 Nov 2022)

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