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Herb-Roasted Vegetables
Herb-Roasted Vegetables

Herb-Roasted Vegetables

55 Min(s)
10 Min(s) Prep
45 Min(s) Cook
Healthy Living
Use any fall veggies you like in this yummy, filling side dish. Tossed with Parmesan and Italian dressing and lightly roasted, they're all equally delish.
What You Need
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6 servings
Original recipe yields 6 servings
5 cups cut-up assorted fresh fall vegetables (carrots, onions, parsnips, rutabagas, turnips)
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Let's Make It
1
Heat oven to 450°F.
2
Combine ingredients.
3
Spread onto bottom of foil-lined 15x10x1-inch pan sprayed with cooking spray.
4
Bake 40 to 45 min. or until vegetables are tender, stirring occasionally.
Kitchen Tips
Tip 1
Use Your Grill
Heat grill to medium heat. Combine ingredients and spread onto bottom of prepared pan as directed. Place pan on grill grate. Grill 40 to 45 min. or until vegetables are tender, stirring occasionally.
Tip 2
Nutrition Bonus
Enjoy the bounty of fall vegetables. This flavorful combination of vegetables provides a good source of fiber, an excellent source of vitamin A and a good source of vitamin C. Plus, the cheese provides calcium.
Nutrition
Calories
90
Calories From Fat
0
% Daily Value*
Total Fat 3g
4%
Saturated Fat 1.5g
8%
Trans Fat 0g
Cholesterol less than 5mg
2%
Sodium 360mg
16%
Total Carbohydrates 12g
4%
Dietary Fiber 3g
11%
Sugars 7g
14%
Protein 4g
8%
Vitamin A
70%
Vitamin C
10%
Calcium
10%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
Makes 6 servings, about 1 cup each.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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