Roasted Fall Vegetables With Fresh Herbs
Recipe: #36484
February 17, 2021
Categories: Side Dishes, Carrot, Parsnips, Potatoes, Oven Roast, Diabetic, Gluten-Free, Kosher, Low Cholesterol, Low Fat, Low Sodium, No Eggs, Non-Dairy, Vegan, Vegetarian Vegetarian Dinner, Vegan Dinner, more
"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
Ingredients
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 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.
Tips
No special items needed.
1 Reviews
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