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​Roasted Root Vegetable Medley

Yields10 ServingsPrep Time10 minsCook Time50 mins

Vegetables really don't get simpler and tastier than this herbacious, roasted form.

 ½ large onion, chopped in large pieces
 1 sweet potatoes, chopped in large cubes
 4 carrots, peeled and cut in medium chunks
 5 red potatoes, chopped in large cubes
 1 celery stalk, chopped in 2-inch lengths (optional)
 4 cloves garlic, unpeeled
 2 sprigs fresh parsley
 handful basil, chopped
 6 sprigs fresh thymeor ¾ tsp dried
 1 tbsp extra virgin olive oil, or to taste
 ½ tsp dried dill
 salt to taste
1

Preheat oven to 425°F.

2

Place all of the chopped ingredients in a large bowl and toss together with the seasonings and olive oil until the vegetables are well coated.

3

Transfer the vegetables to a roasting pan and place in the oven. Roast for 30 minutes, then carefully turn the vegetables over. Roast again until the vegetables are tender on both sides, about 20 minutes. Salt to taste and serve.

Nutrition Facts

10 servings

Serving size

½ cup

Amount per serving
Calories91
% Daily Value *
Total Fat 1.5g2%

Saturated Fat 0.2g1%
Trans Fat 0g
Cholesterol 0mg
Sodium 34mg2%
Total Carbohydrate 18g7%

Dietary Fiber 3g11%
Total Sugars 3g
Protein 2g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.