Herb and olive oil roasted vegetables
Veggies mixed with herbs and roasted until tender. Sprinkle with some toasted breadcrumbs for extra crunch.
Herb Roasted Vegetables
Roasted veggies topped with crispy breadcrumbs!
Print Pin RatePrep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 4
Calories: 161kcal
Ingredients
- 8 ounces sliced mushrooms
- 10.5 ounces cherry tomatoes , halved
- 16 ounces baby carrots
- 2 green peppers , chopped
- 1/2 onion , chopped
- 1/2 teaspoon minced garlic
- 2 Tablespoons olive oil
- 1/2 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/4 cup panko crumbs
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
Calories: 161kcal | Carbohydrates: 21g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 129mg | Potassium: 735mg | Fiber: 6g | Sugar: 10g | Vitamin A: 16220IU | Vitamin C: 70mg | Calcium: 68mg | Iron: 2.5mg
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Serve Herb Roasted Vegetables as a delicious side dish or over pasta.
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