Herb-Roasted Vegetables
 
Prep time
Cook time
Total time
 
Herb roasted winter vegetables.
Author:
Recipe type: Side
Cuisine: Angelic
Serves: 6
Ingredients
  • 1 tablespoon olive oil
  • 2 teaspoons minced oregano
  • 1 teaspoon minced rosemary
  • ¼ teaspoon freshly ground black pepper
  • 1 cup cubed pumpkin or butternut squash
  • 2 cups quartered zucchini
  • 1 cup halved baby carrots
  • 1 cup quartered or halved beet
  • 1 cup sweet potato, cut into wedges
  • pinch coarse sea salt
Instructions
  1. Preheat the oven to 375 degrees F.
  2. Combine the olive oil, oregano, rosemary, and pepper in a large bowl. Add the vegetables and toss until evenly coated. Transfer to baking sheets and cover with foil.
  3. Roast until the vegetables are tender, about 30 minutes, depending upon the size of your cuts. Remove the foil and continue to roast until the vegetables are browned, another 5 minutes.
  4. Transfer to a serving dish. Season with the sea salt and serve at once.
Nutrition Information
Serving size: 1 cup Calories: 51 Fat: 5 g Saturated fat: 3 g Carbohydrates: 10 g Sugar: 4 g Sodium: 37 mg Fiber: 4 g Protein: 4 g Cholesterol: 3 mg
Recipe by Snack Rules at https://snackrules.com/herb-roasted-vegetables/