Roast Vegetable Medley

Use true baby carrots, which are sweet and tender, instead of shaved-down regular carrots.

Yield: 8 servings (serving size: about 3/4 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 89
  • Calories from fat: 31%
  • Fat: 3.1g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 0.4g
  • Protein: 3g
  • Carbohydrate: 14.3g
  • Fiber: 3.6g
  • Cholesterol: 0.0mg
  • Iron: 1.1mg
  • Sodium: 253mg
  • Calcium: 59mg


  • 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


  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.
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