Oven Roasted Vegetable Recipes

Healthy Oven Roasted Vegetables

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

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.

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
1/4 cup 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.