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 Vegetarian Garlic & Herb Roasted Vegetables?

You need 9 ingredients. The key ingredients include: 4 -6 round carrots (or substitute standard carrots, cut into 2-inch lengths), 4 -6 baby turnips, 4 -6 baby beets, 6 yukon gold potatoes (or other yellow potatoes), and more.

Is Vegetarian Garlic & Herb Roasted Vegetables suitable as general?

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

How do I store leftover Vegetarian Garlic & Herb Roasted Vegetables?

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

Vegetarian Garlic & Herb Roasted Vegetables Recipe

Name: Vegetarian Garlic & Herb Roasted Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 -6 round carrots (or substitute standard carrots, cut into 2-inch lengths); 4 -6 baby turnips; 4 -6 baby beets; 6 yukon gold potatoes (or other yellow potatoes); 1/4 cup olive oil; 2 teaspoons dried herbs, such as sage,oregano and thyme; 1 teaspoon salt; 1 teaspoon fresh ground pepper; 4 cloves garlic, minced

Try this homemade Vegetarian Garlic & Herb Roasted Vegetables recipe the whole family will love. Made with carrots, baby turnips, baby beets and gold po…

This Vegetarian Garlic & Herb Roasted Vegetables relies on simple, everyday ingredients such as baby turnips, baby beets, olive oil and salt. It comes together quickly and makes 4 servings, at about 301 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 General

Servings: persons

4 -6 round carrots (or substitute standard carrots, cut into 2-inch lengths)
4 -6 baby turnips
4 -6 baby beets
6 yukon gold potatoes (or other yellow potatoes)
1/4 cup olive oil
2 teaspoons dried herbs, such as sage,oregano and thyme
1 teaspoon salt
1 teaspoon fresh ground pepper
4 cloves garlic, minced

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Quick Info

Servings
4 servings
Calories
301 kcal
Category
General

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