Roasted Vegetables


Side Dish
Roasted Vegetables

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Servings and Ingredients

Serves 4
1 red onion, cut into 1-inch pieces
1 head(s) garlic, cloves separated, smashed and peeled
3 sweet bell peppers (red, yellow or orange), cored and cut into 1-1/2-inch cubes
1 sweet potato, cut into 1-1/2-inch chunks
2 medium carrots, peeled and cut into 3/4-inch cubes
8 oz. shiitake mushrooms
6 tbsp. olive oil, divided
¾ tsp. salt
¼ tsp. pepper
¼ c. dry vermouth or dry white wine
3 tbsp. shredded Sartori cheese
3 tbsp. mixed fresh herbs, such as rosemary, thyme, sage and parsley


  1. Heat oven to 450 degrees. Line a large roasting pan with aluminum foil; spray with non-stick spray.
  2. In the roasting pan, toss the vegetables with 4 tablespoons olive oil, salt and pepper. Spread in an even layer and sprinkle with the vermouth.
  3. Roast for 30 minutes. Add Parmesan and herbs, mix well. Continue roasting until vegetables are well browned, about 10 minutes longer.