How many servings does this recipe make?

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

What ingredients do I need for Oven Roasted Vegetables With Rosemary,Bay Leaves And Garlic?

You need 9 ingredients. The key ingredients include: 1 lb salad potatoes, cut into 2-inch chunks, 1 lb butternut squash, seeded and cut into wedges, 6 small red onions, quartered, 4 tablespoons extra virgin olive oil, and more.

Is Oven Roasted Vegetables With Rosemary,Bay Leaves And Garlic suitable as salads?

Yes, Oven Roasted Vegetables With Rosemary,Bay Leaves And Garlic falls under the Salads category and is a great choice for this type of meal.

How do I store leftover Oven Roasted Vegetables With Rosemary,Bay Leaves And Garlic?

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Oven Roasted Vegetables With Rosemary,Bay Leaves An

Name: Oven Roasted Vegetables With Rosemary,Bay Leaves And Garlic
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb salad potatoes, cut into 2-inch chunks; 1 lb butternut squash, seeded and cut into wedges; 6 small red onions, quartered; 4 tablespoons extra virgin olive oil; 8 cloves garlic, unpeeled; 2 red romano bell peppers, seeded and cut into chunks (long ones); 4 sprigs rosemary; 4 sprigs bay leaves; sea salt

Try this homemade Oven Roasted Vegetables With Rosemary,Bay Leaves And Garlic recipe the whole family will love. Made with salad potatoes, butternut squ…

This Oven Roasted Vegetables With Rosemary,Bay Leaves And Garlic relies on simple, everyday ingredients such as small red onions, quartered, extra virgin olive oil, garlic, unpeeled and sprigs rosemary. It comes together quickly and makes 4 servings, at about 1100 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It works as a light main on its own or as a starter alongside crusty bread, and it's just as good for a cozy night in as it is for feeding a crowd. Leftovers keep well, so it's a smart choice for meal prep too.

Updated Jun 30, 2026

Serves 4 Salads

Servings: persons

1 lb salad potatoes, cut into 2-inch chunks
1 lb butternut squash, seeded and cut into wedges
6 small red onions, quartered
4 tablespoons extra virgin olive oil
8 cloves garlic, unpeeled
2 red romano bell peppers, seeded and cut into chunks (long ones)
4 sprigs rosemary
4 sprigs bay leaves
sea salt

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Quick Info

Servings
4 servings
Calories
1100 kcal
Category
Salads

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Oven Roasted Vegetables With Rosemary,Bay Leaves And Garlic

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