Roasted Vegetables

71 Reviews
95% would make this recipe again

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Preparation : 15 min Cooking : 40 min
160 calories/serving


2 potatoes, cut into 1,5 cm pieces 400 g
2 carrots, cut into 1,5 cm pieces 200 g
1 onions, cut into 1,5 cm pieces 200 g
1 turnips, or rutabagas, cut into 1,5 cm pieces 170 g
2 cloves garlic, unpeeled and crushed
2 sprigs rosemary, fresh 10 g
2 tbsp olive oil 30 mL
1 pinch salt [optional] 0.2 g


  1. Preheat the oven to 190°C/375°F.
  2. Generously oil a baking sheet. Prepare the vegetables then cut them into uniform pieces approximately 1,5 cm thick. Lay them out on the sheet in one layer and coat thoroughly with the oil. Add the unpeeled garlic, crushed with the broad side of a knife blade, along with the rosemary leaves and salt.
  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 (210 g)


% Daily Value




5 g

8 %

Saturated 0.8 g
+ Trans 0 g

4 %


0 mg


60 mg

3 %


28 g

9 %


4 g

17 %


6 g

Net Carbs

24 g


3 g

Vitamin A

55 %

Vitamin C

35 %


5 %


9 %


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


1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1
Vegetables 2
Fats 1

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71 Reviews (69 with rating only) 95% would make this recipe again
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My Notes

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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

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may 25, 2012 | I would make this recipe again

Nice simple way to use a variety of veggies. I didn't have any turnips this time, so added yam and parsnips. Worked just fine. I added some ClubHouse Provence type herbs from a grinder and some pepper too. *Edit* This has become a staple in our house. Tonight it is turnip, parsnip, carrot, potato and onion. I also splurged on some fresh rosemary. I'll have to put some in my herb garden.

Useful 1
november 09, 2016 | I would make this recipe again

Very good recipe

Useful 0

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