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–+ servings
roasted veggies

Roasted Veggies

Mimi Council
This recipe for simple Roasted Veggies can be used for any side dish, or as a base for a vegetarian or vegan meal.
5 from 1 vote
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Side Dish
Cuisine American
Makes 6 servings
Calories 198 kcal

Equipment

Ingredients
  

  • 1 teaspoon garlic powder
  • ½ teaspoon dried oregano
  • ½ teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • 2 large sweet potatoes
  • 1 red onion
  • 20 ounces green beans
  • 3 tablespoons Carapelli Organic Extra Virgin Olive Oil

Instructions
 

  • Preheat the oven to 400°F. Line two baking sheets with parchment paper.
  • In a small dish mix together the garlic powder, oregano, thyme, and rosemary.
  • Cut the sweet potatoes into 1-inch cubes. Chop the red onion. Add the sweet potatoes, red onion, and green beans to the prepared pans, spreading evenly.
  • Drizzle the olive oil over the top of the veggies and stir to coat them completely. Sprinkle the herb mixture on top and stir to coat completely.
  • Bake for 30 to 45 minutes, until potatoes are done. Check veggies half way through to rotate for even browning.
  • Store in an airtight container for up to 5 days.

Notes

High Altitude — Follow the recipe as noted.

Nutrition

Calories: 198kcalCarbohydrates: 32gProtein: 4gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 69mgPotassium: 617mgFiber: 6gSugar: 9gVitamin A: 16737IUVitamin C: 16mgCalcium: 78mgIron: 2mg
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