Greek-Style Roasted Vegetables

40 Reviews
94% would make this recipe again

This recipe is incompatible with your food profile

Preparation : 15 min Cooking : 35 min
120 calories/serving


2 parsnips, cut into 2 cm pieces 190 g
2 carrots, cut into 2 cm pieces 200 g
1/2 celeriac, cut into 2 cm pieces 320 g
2 tbsp olive oil 30 mL
1/2 tbsp dried oregano 1 g
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]


  1. Preheat the oven to 190°C/375°F. Generously oil a baking sheet.
  2. Prepare the vegetables then cut them into uniform pieces approximately 2 cm thick. Lay them out on the sheet in one layer and coat thoroughly with the oil. Add the oregano. Season with salt and pepper to taste.
  3. Roast in the middle of the oven for about 35-40 min until the vegetables are soft and golden-coloured. Turn them twice during cooking.
  4. Serve.

Nutrition Facts Table

per 1 serving (200 g)


% Daily Value




5 g

8 %

Saturated 0.7 g
+ Trans 0 g

3 %


0 mg


100 mg

4 %


18 g

6 %


4 g

15 %


4 g

Net Carbs

14 g


2 g

Vitamin A

54 %

Vitamin C

23 %


6 %


7 %


This recipe is :
Diet-related health claims  :
Artery-healthy, Heart-healthy
Excellent source of  :
Potassium, Vitamin A
Good source of  :
Fibre, Folacin, Manganese, Vitamin E, Vitamin K
Source of  :
Calcium, Copper, Iron, Magnesium, Niacin, Pantothenic Acid, Phosphorus, Vitamin B1, Vitamin B2, Vitamin B6, Vitamin C, Zinc
Low  :
Saturated Fat, Sodium
Free  :
Added Sugar, Cholesterol, Trans Fat


1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches ½
Vegetables 1 ½
Fats 1

Leave a review

You have to be logged in to leave a review
Your rating :
Would I make this recipe again?
Show Tips

Reviews are a valuable resource: they indicate whether members and their families are happy or not with a recipe. To be useful to other members, reviews should focus on the actual cooking and eating experience related to the recipe being reviewed.

Reviews written by someone who has not actually made or tasted the recipe, comments about other reviewers, other recipes or links to other sites, may be edited or deleted by our staff. Negative reviews are not deleted if the language is appropriate. If you come across an inappropriate review, please contact us.


40 Reviews (36 with rating only) 94% would make this recipe again
Sort By: Most Recent | Rating | Most Helpful

My Notes

Show Tips

This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

Top Reviews

View All Reviews
october 20, 2021 | I would make this recipe again

Very easy. I used Olive Oil with Basil and found that it gave it extraordinary flavor. I used next to no salt.

Useful 1
october 20, 2021 | I would make this recipe again

This is a delicious and very adaptable recipe. Any root vegetable can be used. Try quartered onions, sweet potatoes, white potatoes, turnip, rutabagas, unpeeled garlic cloves, winter squash, even beets. The technique and seasonings are simple - but you could sprinkle with balsamic vinegar and black pepper as well. So good! Make extra for another meal.

Useful 0
october 20, 2021 | I would make this recipe again

I made some revisions, I didn't have parsnips so I added potatoes. I also like a little vinegar in my roasted veggies, so i added a little lemon juice for greek flavour. I loved it!! Awesome.

Useful 0

This website uses cookies to give the best user experience, monitor the site performance, offer social networks features, or display advertisements. By clicking "ACCEPT", you consent to the use of cookies in accordance to our privacy policy.