Oven Roasted Vegetables


Oven Roasted VegetablesIngredients

  • 1 pound unpeeled new potatoes quartered
  • 1 bag (8 oz.) peeled baby carrots, halved
  • 1 small onion, cut into thin wedges
  • 2 Tbsp. olive oil
  • 2 Tbsp. fresh lemon juice
  • 1 clove garlic, minced
  • 1 tsp. dried rosemary or oregano, crushed
  • ½ tsp. salt
  • 1 medium red or green sweet pepper, cut into cubes


  1. Preheat oven to 450 degrees.  
  2. In a 13x9x2 inch non-stick baking pan combine potatoes, carrots, and onion.  
  3. In a small mixing bowl combine olive oil, lemon juice, garlic, rosemary or oregano, and salt. Drizzle over vegetables in   baking pan; toss to coat. Roast, uncovered, for 30 minutes.  Remove from the oven. Add bell pepper; toss to combine.
  4. Return to oven; roast about 15 minutes more, or until vegetables are tender and brown on the edges.
This recipe can be part of a well balanced food plan. Any alterations made during preparation are at the discretion of the chef and are not included in the nutritional analysis provided, nor supported by the BestHealth team.