My Herb Roasted Vegetables Recipe

Name: My Herb Roasted Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup baby carrots (or more); 4 -6 red potatoes, thickly diced; 1 red onion, sliced (I use yellow too); 1 tablespoon olive oil; 1/2 teaspoon onion salt; 1/2 teaspoon garlic powder; 1/4 teaspoon ground marjoram; 1/4 teaspoon ground thyme; 1/4 teaspoon dry tarragon; 1 red bell pepper, sliced; 1 green bell pepper, sliced; 1 small zucchini, sliced; 1 small summer squash, sliced; 1/2 - 1 tablespoon olive oil; 1/2 teaspoon onion salt; 1/2 teaspoon garlic powder; 1/4 teaspoon ground marjoram; 1/4 teaspoon ground thyme; 1/4 teaspoon dry tarragon

Servings: persons

1 cup baby carrots (or more)
4 -6 red potatoes, thickly diced
1 red onion, sliced (I use yellow too)
1 tablespoon olive oil
1/2 teaspoon onion salt
1/2 teaspoon garlic powder
1/4 teaspoon ground marjoram
1/4 teaspoon ground thyme
1/4 teaspoon dry tarragon
1 red bell pepper, sliced
1 green bell pepper, sliced
1 small zucchini, sliced
1 small summer squash, sliced
1/2 - 1 tablespoon olive oil
1/2 teaspoon onion salt
1/2 teaspoon garlic powder
1/4 teaspoon ground marjoram
1/4 teaspoon ground thyme
1/4 teaspoon dry tarragon

1
Drizzle olive oil over first set cut up veggies (carrots, potatoes, and onion)
2
Mix the first set of herbs together
3
Toss with oil coated veggies
4
Layer on a cookie sheet.
5
Bake 450u00b0F for 20 minutes.
6
Meanwhile prepare second set cut up veggies (peppers, zucchini, and squash) by drizzling oil over them.
7
Mix second set of herbs.
8
Toss with second set of veggies.
9
After the 20 minutes are up for the first set of veggies, mix the second set of veggies in, so you have one glorious mixture of herbed vegetables.
10
Bake an additional 20 minutes at 450u00b0F.
11
Enjoy!

276

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 cup baby carrots (or more), 4 -6 red potatoes, thickly diced, 1 red onion, sliced (I use yellow too), 1 tablespoon olive oil, and more.

Yes, My Herb Roasted Vegetables falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

My Herb Roasted Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions