Herb Roasted Vegetables

Herb and olive oil roasted vegetables

Veggies mixed with herbs and roasted until tender. Sprinkle with some toasted breadcrumbs for extra crunch.

Recipe

Herb Roasted Vegetables

Roasted veggies topped with crispy breadcrumbs!

5 from 1 vote

Print Pin Rate

Course: Side Dish

Cuisine: Mediterranean

Prep Time: 10 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 55 minutes minutes

Servings: 4

Calories: 161kcal

Author: Easyhealth Living

Ingredients

• ▢ 8 ounces sliced mushrooms
• ▢ 10.5 ounces cherry tomatoes , halved
• ▢ 16 ounces baby carrots
• ▢ 2 green peppers , chopped
• ▢ ½ onion , chopped
• ▢ ½ teaspoon minced garlic
• ▢ 2 Tablespoons olive oil
• ▢ ½ teaspoon dried thyme
• ▢ 1 teaspoon dried oregano
• ▢ ¼ cup panko crumbs

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Instructions

• Preheat oven to 400 degrees.
• Line a large cooking sheet with foil and coat with cooking spray.
• Combine all ingredients except panko crumbs.
• Stir well to combine and spread evenly onto prepared baking sheet.
• Roast for 30 minutes, stir vegetables and sprinkle with panko.
• Return to oven and roast another 15 minutes or until tender and panko crumbs are toasted.

Nutrition Facts

Herb Roasted Vegetables

Amount per Serving

Calories

 

161

Calories from Fat 63

% Daily Value*

Fat

 

7

g

11

%

Saturated Fat

 

1

g

5

%

Cholesterol

 

0

mg

0

%

Sodium

 

129

mg

5

%

Potassium

 

735

mg

21

%

Carbohydrates

 

21

g

7

%

Fiber

 

6

g

24

%

Sugar

 

10

g

11

%

Protein

 

4

g

8

%

Vitamin A

 

16220

IU

324

%

Vitamin C

 

70

mg

85

%

Calcium

 

68

mg

7

%

Iron

 

2.5

mg

14

%

* Percent Daily Values are based on a 2000 calorie diet.

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Serve Herb Roasted Vegetables as a delicious side dish or over pasta.

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