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Oven-Roasted Veggies

The flavor of rosemary comes through in this colorful, easy way to serve vegetables.—June Trom, Blooming Prairie, Minnesota
  • Total Time
    Prep: 15 min. Bake: 45 min.
  • Makes
    8 servings


  • 10 small unpeeled potatoes (about 1-3/4 pounds), quartered
  • 2 cups whole baby carrots
  • 1 small onion, cut into wedges
  • 1/4 cup olive oil
  • 2 tablespoons lemon juice
  • 3 garlic cloves, minced
  • 1 teaspoon dried rosemary, crushed
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon cayenne pepper
  • 1 medium green pepper, cut into 1/2-inch strips
  • 1 medium sweet red pepper, cut into 1/2-inch strips


  • Place the potatoes, carrots and onion in an ungreased 13-in. x 9-in. baking dish. In a small bowl, combine the oil, lemon juice, garlic, rosemary, oregano, salt and cayenne. Drizzle over vegetables; toss gently to coat.
  • Bake, uncovered, at 450° for 30 minutes. Top with pepper strips. Bake 15 minutes longer or until vegetables are tender.
Nutrition Facts
3/4 cup: 196 calories, 7g fat (1g saturated fat), 0 cholesterol, 184mg sodium, 32g carbohydrate (5g sugars, 4g fiber), 3g protein.

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Average Rating:
  • CYNTN37043
    Jul 23, 2014

    Very good and smells wonderful while cooking!

  • xlsalbums
    Jan 22, 2014

    Very easy to put together and very tasty. I will definitely make this again.

  • thumper163
    Oct 26, 2012

    No comment left