Herb-Roasted Vegetables
The secret to perfectly roasted vegetables lies in the timing. Time this combination of potatoes, mushrooms, butternut squash and baby carrots for a flavorful side.
Ingredients
Roasted Herb New Potatoes:
- 1 pound new potatoes, cut into 1-inch by 1-inch chunks
- ¼ cup olive oil
- 1 teaspoon kosher salt
- 1 teaspoon coarse grind pepper
- ½ teaspoon dried thyme
- ½ teaspoon garlic powder
Roasted Mushrooms:
- 8 ounces white mushrooms
- 8 ounces cremini mushrooms
- ¼ cup olive oil
- ¼-½ teaspoon kosher salt
- ¼-½ teaspoon coarse-grind pepper
- ¼ teaspoon dried thyme
- ¼ teaspoon garlic powder
Roasted Butternut Squash:
- 1 2-3 pound butternut squash, cut into 1-inch by 1-inch pieces
- 3 tablespoons olive oil
- 1 teaspoon kosher salt
- 1 teaspoon coarse-grind pepper
- ½ teaspoon dried thyme
- ½ teaspoon garlic powder
Roasted Baby Carrots:
- 1 (16-ounce) bag baby carrots
- 2 tablespoons olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
Vegetable Medley:
- Heat oven to 425 degrees. Toss potatoes with olive oil, salt, pepper and spices.
- Spread in an even layer on baking sheet.
- Toss squash with olive oil, salt, pepper and spices. Five minutes after putting the potatoes in the oven, add the squash.
- Toss carrots in a large bowl with olive oil, salt and pepper. Wait 10 minutes and add the baby carrots to the baking sheet.
- Toss mushrooms with olive oil, salt, pepper and spices. Five minutes after adding the carrots, add the mushrooms.
- Continue to bake for 20 to 25 minutes — turning them over once — or until the vegetables begin to turn golden brown around the edges.
- Remove from heat and mix together. Serve.
To cook vegetables individually:
Potatoes:
- Heat oven to 425 degrees.
- Toss potatoes with olive oil, salt, pepper and spices. Spread in an even layer on baking sheet.
- Roast approximately 45 minutes, or until golden brown, turning once during baking.
Mushrooms:
- Heat oven to 425 degrees.
- Toss mushrooms with olive oil, salt, pepper and spices. Spread on a baking sheet in an even layer.
- Roast 20-25 minutes.
Squash:
- Heat oven to 425 degrees.
- Toss squash with olive oil, salt, pepper and spices. Spread in an even layer on baking sheet.
- Roast 35-40 minutes until browned, turning once during baking.
Carrots:
- Heat oven to 425 degrees.
- Toss carrots in a large bowl with olive oil, salt and pepper. Spread carrots on a baking sheet.
- Roast in oven 25-30 minutes or until browned on outside and tender inside.
Nutrition Facts for Roasted Herb New Potatoes (per serving): Calories – 188, Fat – 12.7g, Dietary Fiber – 2.8g, Protein – 2.0g, Vitamin C – 37%.
Nutrition Facts for Roasted Mushrooms (per serving): Calories – 137, Fat – 12.8g, Dietary Fiber – 1.0g, Protein – 3.2g, Iron – 11%.
Nutrition Facts for Roasted Butternut Squash (per serving): Calories – 195, Fat – 10.8g, Dietary Fiber – 4.8g, Protein – 2.4g, Vitamin A – 482%, Vitamin C – 80%, Calcium – 11%, Iron – 11%.
Nutrition Facts for Roasted Baby Carrots (per serving): Calories –100 , Fat – 7.2g, Dietary Fiber – 3.3g, Protein – 0.7g, Vitamin A – 313%.
**Nutrition information is calculated using an online calorie calculator. Variations may exist. Values are based on a 2,000-calorie diet.
Tips & Notes
- If cooking the vegetables together, you will need a large baking sheet.
- If cooking the vegetables together, keep them separate on the baking sheet. This will help you determine if they are finished cooking.
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