ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Roast Vegetable Medley

Jan Smith
Yield 8 servings (serving size: about 3/4 cup)
Use true baby carrots, which are sweet and tender, instead of shaved-down regular carrots.

Ingredients

  • 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

Nutrition 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

How to Make It

  1. Preheat oven to 450°.

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

  3. 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.