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Herb-Roasted Winter Veggies

These roasted vegetables are delicious over rice or pasta. They also make a fabulous addition to frittatas.

Ingredients: 

Ingredients: 

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2 cups bite-size cauliflower florets, each halved lengthwise
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2 cups halved Brussels sprouts
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2 medium carrots, cut into sticks
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1 medium yam or sweet potato (½ lb.), diced
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3 Tbs. garlic-infused olive oil, divided
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1 Tbs. chopped fresh rosemary
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2 tsp. chopped fresh thyme
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2 Tbs. chopped fresh parsley
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2 tsp. lemon juice

Instructions: 

Preheat oven to 450°F. Place cauliflower, Brussels sprouts, carrots, and yam in large bowl. Add 2 Tbs. oil, rosemary, and thyme, and toss to coat. Season with salt and pepper, if desired. Scatter vegetables evenly on baking sheet, and roast 20 minutes, turning 2 or 3 times with spatula. Increase oven temperature to 500°F, and roast vegetables 10 minutes more, or until tender. Transfer vegetables to large serving bowl, and add parsley, lemon juice, and remaining 1 Tbs. oil. Toss to mix, and serve.

Nutrition Information: 

Calories: 
164
Protein: 
3 g
Total Fat: 
11 g
Saturated Fat: 
1.5 g
Carbohydrates: 
16 g
Cholesterol: 
0 mg
Sodium: 
343 mg
Fiber: 
5 g
Sugar: 
6 g
Yield: 
Serves 4

Comments on this Recipe

This all sounds so fantastic. I can't wait to try it. Thanks...

I did this last year and everyone loved it .

Very good! I used dried herbs and served over brown rice penne pasta with a bit of parmesean cheese - FANTASTIC! Oh, and I didn't need to roast for an additional 10 minutes at 500 degres.

this was awesome, the house smelled awesome while it cooked. super easy, i forgot the lemon at the end but it was still fantastic

I've made this so many times and I have added different vegetables and its always so delicious! It's a favorite in our house

This is WONDERFUL! My family devours it! I also use dried herbs instead of fresh and have tinkered with different vegetables and it always turns out delicious. I am planning on serving it for Thanksgiving this year.

I have roasted veggies many times, and my favorite is to toss the roasted veggies with a combination of Tamari and balsamic vinegar. I also add a little parmesan cheese before I toss. My favorite combination of veggies includes cauliflower, carrots, baby portabella mushrooms, onions, asparagus and zucchini. YUM!

So fantastic! I was really surprised that I even liked the brussel sprouts in it ;;) Since usually I am not a fan!!!

This is one of our staples. We throw in additional veggies, especially beets, peppers and onions. Then we take leftovers and toss with pasta for an excellent pasta salad.

try this

This was sooo good! I threw in some broccoli, asparagus, and green beans and just increased the seasoning because I had extra veggies around. As soon as I let them cool out of the oven my family was picking at it as finger foods. I put over soy noodles and definitely lasted well in the fridge! I will make again!

Roasted veggies

This is hands down the Best vegetables I have ever had! I added semi hot red peppers instead of carrots...Terrific! Would love to know if this recipe will freeze at all??

I substituted broccoli for the cauliflower because I already had some in the fridge, and replaced the yam with butternut squash from our garden. My husband (Mr. Meat Eater) proclaimed this the best vegetarian meal he's ever had! Yum!

Thanks for the article. Very useful and inspiring. Maybe I will be a frequent visitor to your website to search for information.This recipe is worth a try.

four stars

This is one of the best and easiest recipes I've ever used. It is a hit with my family. For those who grow their own veggies/herbs, it is only better with the after-frost sweetness. Delicious and healthy, what more can you ask for?

sounds good

I love veggies made this way! I make it at least once a week and can't stop snacking on the leftovers (when there are some) even straight from the fridge. Cauliflower and brussel sprouts are brought to new heights when roasted. Love it!

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