Italian Roasted Veggies

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Close up of Italian Roasted Veggies.Hi Recipe Critic readers!!!! How’s it going? It’s Jenn, from Eat Cake For Dinner, back to share one of my favorite side dishes with you. Did you know that I am a huge vegetable lover? I love roasting a bunch in the oven and enjoying them for dinner and then for lunch the next day. I always use red potatoes and baby carrots to save on time, because you don’t have to peel them. In the Summer, I also like to throw in some fresh sliced zucchini and chopped tomatoes from the garden.

I grow basil each year and this year I also tried oregano. So far so good and I have been throwing fresh herbs in everything, including these vegetables. If you have other herbs you like, throw them in too. Rosemary or thyme would be delicious and add lots of flavor.

I have already made this twice in the past few weeks. The vegetables are soft and tender and perfectly seasoned. If you want the vegetables to get a little crispy and caramelized, you will want to divide them between two baking sheets. Serve with my favorite Grilled Basil Rub Chicken and Baking Powder Biscuits or Copycat Famous Dave’s Cornbread Muffins.

Italian Roasted Veggies on a white plate with cornbread and chicken.

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Italian Roasted Veggies

Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Author Jenn H
Servings 6 Servings

Description

A variety of vegetables seasoned with Italian herbs and roasted to perfection.


Course Side Dish
Cuisine Italian American
Keyword italian roasted veggies, roasted veggies, vegetable

Ingredients

  • 4 red potatoes med- large, unpeeled, washed and diced
  • 1 bag baby carrots 16 oz.
  • 1 zucchini small, thinly sliced, opt.
  • 1/2 c. onion finely chopped
  • 2 tsp. garlic minced
  • 2 tbsp Italian seasoning
  • 1 tbsp fresh basil chopped
  • 1/2 tbsp fresh oregano chopped
  • 1/2 tbsp fresh parsley chopped
  • 1 tsp. salt
  • black pepper freshly ground
  • 2 tbsp olive oil

Instructions

  1. Preheat oven to 375 degrees. Add potatoes, carrots, zucchini, onion and garlic to a large bowl. Drizzle with olive oil and top with Italian seasoning, basil, oregano, parsley, salt and pepper. Stir together until everything is evenly coated with oil.
  2. Spread out onto a large baking sheet that has been lined with foil and sprayed with cooking spray (this will make for a much easier clean up). If you want your vegetables to get a little crispy and caramelized, then divide between two baking sheets. Bake for 35 minutes or until vegetables are tender. Serves 4-6.
  3. Note: You can really use any variety of fresh herbs that you like (rosemary and thyme would be delicious).

Nutrition Facts

Serves: 6

Calories162kcal (8%)Carbohydrates27g (9%)Protein4g (8%)Fat5g (8%)Saturated Fat1g (5%)Sodium349mg (15%)Potassium788mg (23%)Fiber4g (16%)Sugar4g (4%)Vitamin A172IU (3%)Vitamin C20mg (24%)Calcium60mg (6%)Iron2mg (11%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic

Jenn H

Hi, I’m Jenn and I blog over at Eat Cake For Dinner. I love being in the kitchen and spending my spare time cooking, baking and blogging. I like all types of food, but cake and frosting are my favorites. If you ask me, the more frosting the better!

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