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.
Our recipes 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.