Roasted vegetable recipes are so easy to prepare they make dinner a breeze.

Just pop them in the oven next to a main course and go off to do something else while dinner bakes away.

You will find two terrific recipes for roasted vegetables on this page. Why not try them both?

Oven Roasted Mixed Vegetables

Prep time: 15 minutes Cook time: 30 minutes

1 onion, peeled and cut into wedges
2 parsnips, peeled
2 carrots, peeled
1 yukon gold or red potato, scrubbed
1 sweet potato, peeled
1 butternut squash or turnip, peeled
5 cloves garlic, crushed
1/3 cup olive oil
salt & fresh ground pepper to taste

Preheat oven to 350ºF.

Cut parsnips and carrots on the diagonal into 1/4 inch slices. Cut potato and sweet potato into 1/4 inch slices. Cut squash or turnip into 1/2 inch slices.

Place all vegetables and garlic in a large roasting pan. Add olive oil. Season with salt and pepper. Toss well. Cover with a lid or foil.

Bake 30 minutes. Uncover and bake, stirring occasionally, for an other 30 to 40 minutes or until vegetables are tender, golden brown and still slightly crispy.

Serves 6

Nutritional Analysis Per Serving

Calories 209; Calories from Fat 111; Total Fat 12.3g; Saturated Fat 1.7g; Trans Fat 0.0g; Cholesterol 0mg; Sodium 223mg; Total Carbohydrates 24.2g; Dietary Fiber 4.9g; Sugars 5.9g; Protein 2.3g; Vitamin A 191%; Vitamin C 42%; Calcium 5%; Iron 6%

(Percentages based on a 2000 calorie per day diet)

Karen's Herbed Roasted Vegetables

This is my own version of a healthy vegetable recipe for cooler weather. It is so easy to do I make it often. Just mix everything together and pop it in the oven. Great baked alongside a chicken or beef dish for an easy, all in the oven meal.

Prep time: 10 minutes Cook time: 45 minutes

3 potatoes peeled and sliced into wedges
1 large sweet potato, peeled and sliced into large wedges or thick slices
1 large onion, peeled and cut into wedges
4 carrots, peeled and cut into thick sticks
2 tablespoons oil
1 teaspoon dried rosemary
salt and pepper to taste

Preheat oven to 375ºF.

Place all cleaned and cut vegetables in a large baking dish. Pour the oil over and mix well to coat. Season with salt, pepper and rosemary.

Bake, uncovered for about 45 minutes, until vegetables are tender and potatoes are crispy.

Nutritional Analysis Per Serving

Calories 156; Calories from Fat 43; Total Fat 4.8g; Saturated Fat 0.7g; Trans Fat 0.0g; Cholesterol 0mg; Sodium 236mg; Total Carbohydrates 26.5g; Dietary Fiber 4.8g; Sugars 5.2g; Protein 2.8g; Vitamin A 209%; Vitamin C 48%; Calcium 4%; Iron 5%

(Percentages based on a 2000 calorie per day diet)

Oven Roasted Veggies  Not rated yet
I add broccoli, cauliflower and asparagus with all of the above mentioned veggies. Also I believe it is important to towel dry the veggies before placing...

weight loss version  Not rated yet
The only one that ever work for me eat it every day if you can it work and its healthy and tasty . Comes from a personal trainer and i had my own touch...