Roasted Vegetable Medley


  • 2 small (about 8 oz.) red thin-skinned potatoes
  • 1 medium-size (about 8 oz.) sweet potato or yam - peeled
  • 2 large (about 8 oz.) carrots
  • 1 small (about 8 oz.) red onion
  • 5 teaspoons olive oil
  • 2 tablespoons each chopped fresh oregano and chopped fresh basil; or 2 teaspoons each dried oregano and dried basil
  • 1 or 2 cloves garlic - minced or pressed
  • 1/4 cup grated Parmesan cheese
  • Oregano and basil sprigs
  • Salt


Preparation time: 30 minutes

Cooking time: About 45 minutes

Cut beet, unpeeled thin-skinned potatoes, and sweet potato into 3/4-inch chunks. Cut carrots diagonally into 1/2-inch pieces; cut onion into 3/4-inch wedges.

Combine all vegetables in a shallow 10- by 15-inch baking pan; drizzle with oil and toss to coat vegetables evenly with oil.

Bake in a 475 degree F oven until vegetables are richly browned and tender when pierced (35 to 45 minutes), stirring occasionally.

Watch carefully to prevent scorching. As pieces brown, remove them and keep warm; add water, 1/4 cup at a time, if pan appears dry.

Transfer vegetables to a platter or serving dish and sprinkle with chopped oregano, chopped basil, garlic, and a little of the cheese.

Garnish with oregano and basil sprigs. Season to taste with salt and remaining cheese.

Recipe Health Review:

How Healthy is the Roasted Vegetable Medley Recipe?

Recipe makes: 6 servings.

Healthy eating information for 1 serving(s):

Watchful Nutrition
Calories: 162
Carbohydrates: 36
Total Fat: 5
Saturated Fat: 1
Cholesterol: 3
Sodium: 104
Good for You
Fiber: 4
Protein: 4
Weight Watchers
Points: 3