Roasted Vegetables Recipe

Nutrition Facts

Serving Size: 1/2 cup
    • Calories: 153
    • Fat: 6g
    • Saturated Fat: 1g
    • Cholesterol: 0
    • Sodium: 76mg
    • Carbohydrates: 22g
    • Fiber: 4g
    • Protein: 2g

* Nutritional information is based on ingredients listed and serving size; any additions or substitutions to ingredients may alter the recipe's nutritional content

Roasted Vegetables Recipe

Heart Healthy Recipe Diabetes Recipe Gluten Free Recipe

If you’re looking for a simple side dish, it doesn’t get any easier than this. These mellow roasted vegetables are a perfect Thanksgiving side dish.


    • 1/3 cup olive oil
    • 3 carrots, cut into 1/2-inch-thick circles
    • 1/2 lb Brussels sprouts, halved
    • 1 lb red potatoes, quartered
    • 3 medium parsnips, cut into 1/2-inch-thick slices
    • 1 lb sweet potatoes, cut into 1-inch-thick cubes
    • 1 medium onion, cut into wedges
    • 1 tsp dried rosemary
    • 1 tsp dried thyme
    • 1 tsp dried basil
    • 1/4 tsp salt
    • 1 Tbsp black pepper


    • Preheat oven to 400°. Lightly spray an 11 x 17-inch baking sheet with nonstick cooking spray.

      In a large bowl, combine all ingredients. Toss the vegetables to coat with the olive oil.
    • Spread the vegetables evenly on baking sheet. Place on middle rack in oven and bake for 35 to 40 minutes, or until vegetables are cooked through to desired consistency. Serve warm.
Yield: 12 servings

Nut Allergy: If you have an allergy to nuts or nut products, read the packaging, labels, warnings and directions for all ingredients in this recipe to determine whether the non-nut ingredients in this recipe were manufactured in a plant that processes nut products. We recommend that you do not solely rely on our information. For additional information about a product, please contact the manufacturer.

Copyright 2015 © Baldwin Publishing, Inc.. All rights reserved.
Health eCooking® is a registered trademark of Baldwin Publishing, Inc. Cook eKitchen™ is a designated trademark of Baldwin Publishing, Inc. Any duplication or distribution of the information contained herein without the express approval of Baldwin Publishing, Inc. is strictly prohibited.

Review Date: February 26, 2013
Reviewed By: Christina D. Wright, RD, LDN, Nutrition Editor, Baldwin Publishing, Inc.
Judy Capodanno, Health eCooking Editorial Director, Baldwin Publishing, Inc. Contact Editor
This page created February 1, 2010 and last modified September 23, 2010
Learn more about Baldwin Publishing Inc.'s editorial policy, privacy policy and sponsorship policy.

No information provided by Baldwin Publishing, Inc. in any article or in any Health eCooking® video, recipe, article and/or other Health eCooking product or service is a substitute for medical advice or treatment for any medical condition. Baldwin Publishing, Inc. strongly suggests that you use this information in consultation with your doctor or other health professional. Use or viewing of any Baldwin Publishing, Inc. article or any Health eCooking® video, recipe, article and/or other Health eCooking product or service signifies your understanding and agreement to the disclaimer and acceptance of these terms of use.