MY HERB ROASTED VEGETABLES

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My Herb Roasted Vegetables image

Much simpler then it looks this is a very tasty recipe I came up with for my M-I-L. Plus, you'll feel good about such a healthy yummy dish!!

Provided by spreadnjoy

Categories     Vegetable

Time 55m

Yield 6 serving(s)

Number Of Ingredients 19

1 cup baby carrots (or more)
4 -6 red potatoes, thickly diced
1 red onion, sliced (I use yellow too)
1 tablespoon olive oil
1/2 teaspoon onion salt
1/2 teaspoon garlic powder
1/4 teaspoon ground marjoram
1/4 teaspoon ground thyme
1/4 teaspoon dry tarragon
1 red bell pepper, sliced
1 green bell pepper, sliced
1 small zucchini, sliced
1 small summer squash, sliced
1/2-1 tablespoon olive oil
1/2 teaspoon onion salt
1/2 teaspoon garlic powder
1/4 teaspoon ground marjoram
1/4 teaspoon ground thyme
1/4 teaspoon dry tarragon

Steps:

  • Drizzle olive oil over first set cut up veggies (carrots, potatoes, and onion)
  • Mix the first set of herbs together
  • Toss with oil coated veggies
  • Layer on a cookie sheet.
  • Bake 450°F for 20 minutes.
  • Meanwhile prepare second set cut up veggies (peppers, zucchini, and squash) by drizzling oil over them.
  • Mix second set of herbs.
  • Toss with second set of veggies.
  • After the 20 minutes are up for the first set of veggies, mix the second set of veggies in, so you have one glorious mixture of herbed vegetables.
  • Bake an additional 20 minutes at 450°F.
  • Enjoy!

Nutrition Facts : Calories 164.9, Fat 3.9, SaturatedFat 0.6, Sodium 47.2, Carbohydrate 30.4, Fiber 4.7, Sugar 5.9, Protein 4

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