Total Time
1hr 5mins
Prep 20 mins
Cook 45 mins

Delicious with roast.

Ingredients Nutrition

Directions

  1. Heat oven to 425 degrees.
  2. Spray jelly roll pan, 15 1/2in.
  3. x 10 1/2in.
  4. x 1 inch, with cooking spray.
  5. Place vegetables in pan.
  6. Pour oil over vegetables.
  7. Sprinkle with remaining ingredients.
  8. Stir to coat.
  9. Bake uncovered 35 to 45 minutes, stirring occasionally, until vegetables are crisp-tender.
Most Helpful

This is an excellent recipe! I used potatoes, red onion, carrots, zucchini and dried herbs. I loved how easy it was to make. And I love that I will be able to use this recipe for lots of different veggies that come in my CSA box that I have no clue what to do with. Prep time took around 5 minutes. Thank you for submitting a recipe that is so simple and tasty.

Tofu Love June 23, 2009

For someone who doesn't even like squash or sweet potatoes, I was amazed. This dish was delicious! Because I was trying another new recipe at the same time, my timing was off and the roasted veggies were done first, therefore I ate a good third of them before they even made it to the table. The whole family totally enjoyed this and is now a favorite in our family cookbook. I agree with the poster who said to combine ingred in a bowl~ much easier. I also only had white onions for the recipe. Yum!

Food Snob ;) December 27, 2006

Made a similar recipe for a preChristmas dinner for my family that I got from my girlfriend. I also used rutabagas (my DH favorite - I microwaved them for 2 min before adding to veggies). And I put in 3 sprigs of fresh rosemary from a plant I brought in for the winter. Used white onions instead. Also baked it from 45-60 min. Everyone LOVED it - even the non-veggie eaters. It was so good I made it again last nite to have while recovering from the stomach flu. All those good orange veggies got to help my system.

GiGil January 02, 2006