Roasted Vegetables

  • 1/4 cup extra virgin olive oil

  • 2 medium carrots, peeled and cut into 1 inch chunks

  • 1/2 pound large brussels sprouts, outer leaves removed and halves

  • 1 pound baby red potatoes, quartered

  • 1 large red onion, halved and cut into thick 1 inch pieces

  • 1 pound sweet potatoes, peeled and cut into 1 1/2 inch slices

  • 3/4 Tablespoon dried oregano

  • 3/4 Tablespoon dried crushed rosemary

  • 1 teaspoon dried thyme

  • 1 teaspoon dried basil

  • Freshly cracked pepper and sea salt

  1. Preheat oven to 400º. Get one large or 2 smaller sheet pans out and set aside.

  2. Place all the prepared vegetables on the sheet pans and add oregano, rosemary, thyme, basil, and salt and pepper to taste. Add the olive oil and toss well, evenly coating all the vegetables with the seasonings and oil.

  3. Straighten out the vegetables and make sure they are in one even layer of the pan.

  4. Place on the middle rack in the oven and bake for 35 - 40 minutes, flipping the vegetables halfway through baking.

  5. Remove from oven and serve immediately.

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