Healthy Kids Roasted Vegetables Recipe

               
An easy, customizable and healthy side dish that never fails to impress. Toss your vegetables with olive oil and dried herbs before roasting for a wonderfully crisp finish.
Bread icon
Ingredients
Recipe yields 12 servings
1/3 cup olive oil
3 carrots, cut into 1/2-inch pieces
1/2 lb halved Brussels sprouts
1 lb red potatoes, quartered
3 medium parsnips, cut into 1/2-inch pieces
1 lb sweet potatoes, sliced into 1-inch pieces
1 medium onion, cut into wedges
1 tsp dried rosemary
1 tsp dried thyme
1 tsp dried basil
1/4 tsp salt
1 tsp black pepper
Play icon
Directions
Step 1

Preheat oven to 400°. Lightly spray an 11 x 17-inch baking sheet with nonstick cooking spray.

Step 2

In a large bowl, combine all ingredients. Toss the vegetables to coat with the olive oil.

Step 3

Spread the vegetables evenly on baking sheet. Place on middle rack in oven and bake for 35 to 40 minutes, or until vegetables are cooked through to desired consistency. Serve warm.

Time: 60 minutes
Servings: 12
Calories: 153
Make this for: Gluten Free Heart Healthy
Play icon
Nutrition facts
Serving Size: 1/2 cup
Per serving:
calories:153
total fat:6g
sat fat:1g
cholesterol:0mg
sodium:76mg
total carb:22g
fibers:4g
proteins:2g

You might also like

Welcome to Health eCooks™! We cook your favorite foods healthier!

Health eCooks™ showcases hundreds of chef-tested and dietitian-reviewed recipes that are as nutritious as they are delicious. A subsidiary of Baldwin Publishing, Inc., our healthy recipes have been viewed by millions of people on over 900 health websites and in 450,000 healthy cookbooks. Our goal is to inspire you with recipes that aren’t just good for you—they taste good, too!

Who are we?

We are professional chefs, registered dietitians and food editors and for more than two decades we’ve created healthy recipes and how-to-cook videos. We’ve published nearly half a million healthy cookbooks for the medical brands Americans trust with their lives.

Chef-tested recipes

| Every recipe has been tested (and tasted!) by professional chefs in our Health eCooks™ test kitchen.

Dietitian-reviewed recipes

| All recipes carry a stamp of approval by registered dietitians who ensure they adhere to rigorous health and medical standards.

We make it easy so you can cook it healthy!

Recipe Reviews
Reviews for  Roasted Vegetables

Leave a Reply

Your email address will not be published. Required fields are marked *

Healthy Kids Roasted Vegetables Recipe

Ingredients
Recipe yields 12 servings
1/3 cup olive oil
3 carrots, cut into 1/2-inch pieces
1/2 lb halved Brussels sprouts
1 lb red potatoes, quartered
3 medium parsnips, cut into 1/2-inch pieces
1 lb sweet potatoes, sliced into 1-inch pieces
1 medium onion, cut into wedges
1 tsp dried rosemary
1 tsp dried thyme
1 tsp dried basil
1/4 tsp salt
1 tsp black pepper
Directions
Step 1

Preheat oven to 400°. Lightly spray an 11 x 17-inch baking sheet with nonstick cooking spray.

Step 2

In a large bowl, combine all ingredients. Toss the vegetables to coat with the olive oil.

Step 3

Spread the vegetables evenly on baking sheet. Place on middle rack in oven and bake for 35 to 40 minutes, or until vegetables are cooked through to desired consistency. Serve warm.

Share to Email