Go Back
+ servings

Rosemary Roasted Vegetables

A simple and delicious way to enjoy a variety of vegetables, roasted with rosemary.
Print Recipe Pin This
Preparation Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Course: Side Dish
Cuisine: American
Servings: 4 servings
Calories: 150 kcal

Ingredients 

Vegetables

  • 2 cups Carrots, chopped
  • 2 cups Potatoes, chopped
  • 1 cup Bell Peppers, chopped
  • 2 tablespoon Olive Oil
  • 1 tablespoon Fresh Rosemary, chopped
  • 1 teaspoon Salt
  • ½ teaspoon Black Pepper

Instructions 

  1. Preheat your oven to 400°F (200°C).
  2. In a large mixing bowl, combine all the vegetables, olive oil, rosemary, salt, and black pepper. Toss to coat evenly.
  3. Spread the vegetables out on a baking sheet in a single layer.
  4. Roast in the preheated oven for 35-40 minutes, or until the vegetables are tender and slightly browned, stirring halfway through.
  5. Remove from the oven and serve warm.

Nutritional Value

Calories: 150kcal | Carbohydrates: 20g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Sodium: 300mg | Potassium: 400mg | Fiber: 4g | Sugar: 5g | Vitamin A: 8000IU | Vitamin C: 60mg | Calcium: 40mg | Iron: 1mg

Keywords

Roasted Vegetables
Tried this recipe?Let us know how it was!