Roast Vegetable Medley

Roast Vegetable Medley Recipe
Jan Smith
Use true baby carrots, which are sweet and tender, instead of shaved-down regular carrots.


8 servings (serving size: about 3/4 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 89
Caloriesfromfat 31 %
Fat 3.1 g
Satfat 0.4 g
Monofat 2 g
Polyfat 0.4 g
Protein 3 g
Carbohydrate 14.3 g
Fiber 3.6 g
Cholesterol 0.0 mg
Iron 1.1 mg
Sodium 253 mg
Calcium 59 mg


1 cup baby carrots with tops (about 5 ounces)
1 1/2 tablespoons extravirgin olive oil
2 1/2 teaspoons chopped fresh oregano
2 1/2 teaspoons chopped fresh mint
3/4 teaspoon salt
1/2 teaspoon dried marjoram
1/2 teaspoon freshly ground black pepper
24 garlic cloves, peeled
8 large shallots, peeled and halved lengthwise
3 red bell peppers, cut into 1-inch pieces (about 1 1/4 pounds)
1 large yellow squash, halved lengthwise and cut into 1-inch pieces (about 6 ounces)
1 fennel bulb, cut into (1/2-inch thick) wedges (about 15 ounces)
1 large zucchini, halved lengthwise and cut into 1-inch pieces (about 7 ounces)
Cooking spray


Preheat oven to 450°.

Place 1 oven rack in upper third of oven, and place the second rack in lower third of oven.

Cut tops off carrots; discard tops. Combine carrots and remaining ingredients except cooking spray in a large bowl; toss to combine. Divide vegetable mixture evenly between 2 jelly-roll pans coated with cooking spray. Bake at 450° for 12 minutes, stirring once; rotate pans on oven racks. Bake 12 additional minutes or until vegetables begin to brown, stirring once.

Marge Perry,

Cooking Light

April 2006
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