Event Featured Recipe

Roasted Vegetables  


1/3 cup olive oil
3 carrots cut in 1/2-inch pieces
½ lb. Brussels sprouts halved
1 lb. red potatoes quartered
3 medium parsnips cut in 1/2-inch pieces
1 lb. sweet potato cut into 1-inch pieces
1 medium onion cut in wedges
1 tsp dried rosemary
1 tsp dried thyme
1 tsp dried basil
¼ tsp salt
1 Tbsp. black pepper


  1. Preheat oven to 400°.
  2. Lightly spray an 11 x 17-inch baking sheet with nonstick cooking spray.
  3. In a large bowl, combine all ingredients.
  4. Toss the vegetables to coat with the olive oil.
  5. Spread the vegetables evenly on a baking sheet.
  6. Place on middle rack in oven and bake for 35 to 40 minutes, or until vegetables are cooked through to desired consistency.
  7. Serve warm.

Nutrition Facts Serving size: 1/2 cup Per Serving: Calories: 153 Fat: 6g, Saturated Fat: 1g, Cholesterol: 0mg, Sodium: 76mg Carbohydrates: 22g, Fiber: 4g, Protein: 2g

Values listed represent a nutritional analysis. There are natural variations that occur in all recipes; these figures may not be exact and are provided for informational purposes only.

Basket filled with vegetables