Herb 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

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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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