Herb-Roasted Vegetables


Side Dish
Herb-Roasted Vegetables

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Servings and Ingredients

Serves 4
6 c. assorted washed and trimmed vegetables, such as potatoes, sweet potatoes, squash, onion, Brussels sprouts, etc., cut into uniform 1-inch pieces
¼ c. heat-stable vegetable oil
Pepper and sea salt, to taste
Herbs, such as rosemary, oregano, thyme or an Italian seasoning blend


  1. Preheat oven to 375 degrees.
  2. Place vegetables in a single layer in pan. Drizzle with oil and stir. Add seasonings and stir to mix.
  3. Bake until desired tenderness, 30 to 45 minutes, stirring every 10 to 15 minutes.
  4. Make-ahead tip: Have all vegetables washed, cut and seasoned so they are ready to place in pan and bake.