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Roasted Vegetables with Rosemary

Roasted Vegetables with Rosemary – Colorful and flavorful side dish that will help anyone get their daily dose of veggies.

Roasted Vegetables with Rosemary - Colorful and flavorful side dish that will help anyone get their daily dose of veggies.

Chopping vegetables can be so meditative. I still prefer to buy some vegetables pre-cut (like butternut squash) but for the most part I enjoy it.

Sometimes, I get so excited about food prepping that I go a little overboard when I buy food. Then I have to invite friends over to help me eat because I'm only one person.

Roasted Vegetables with Rosemary - Colorful and flavorful side dish that will help anyone get their daily dose of veggies.

I didn't use all of what's pictured below for my roasted vegetables, but I used a good bit of it. You can get creative with what veggies you want to put in, just keep in mind how big your pan is.

I used about 12 cups of veggies for a large casserole dish.Roasted Vegetables with Rosemary - Colorful and flavorful side dish that will help anyone get their daily dose of veggies.

 

Roasted Vegetables with Rosemary - Colorful and flavorful side dish that will help anyone get their daily dose of veggies.

Watch the video!

Yield: 12

Roasted Vegetables with Rosemary

Roasted Vegetables with Rosemary - Colorful and flavorful side dish that will help anyone get their daily dose of veggies.

Roasted Vegetables with Rosemary - Colorful and flavorful side dish that will help anyone get their daily dose of veggies.

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes

Ingredients

  • 1 medium red onion, diced
  • 3 cloves garlic, minced
  • 1 zucchini, sliced
  • 1 yellow squash, sliced
  • 1 red bell pepper, chopped
  • 1/2 eggplant, chopped
  • 1 cup chopped mushrooms
  • 1 small bunch of asparagus, chopped
  • 1 cup chopped butternut squash
  • 1 cup baby potatoes
  • 1 cup baby carrots
  • 1/2 cup olive oil
  • salt and pepper, to taste
  • fresh rosemary

Instructions

  1. Preheat oven to 425°F
  2. Add all chopped veggies to a large casserole dish. Cover with olive oil, toss until combined. Top with salt, pepper, and fresh rosemary.
  3. Bake for 30-40 minutes, stirring once in between.
  4. Top with additional rosemary and serve.

Notes

Use as many or as few of these vegetables as you want - or get creative! This was about 12 cups of vegetables.

Nutrition Information:

Yield:

12

Amount Per Serving: Calories: 132Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 37mgCarbohydrates: 12gFiber: 3gSugar: 4gProtein: 2g

Nutrition information is calculated automatically by an online tool at Nutritionix. It is not always accurate. Please use your own tools to check if you rely on this information.

Did you make this recipe?

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Angela Bishop

Tuesday 7th of June 2016

Those veggies look so fantastic! Thank you for sharing the recipe and clean up tips! #client