For extra flavor, try adding a sprinkle of Parmesan cheese during the last 15 minutes of baking. Feel free to substitute other vegetables based on your preferences and what's in season. Zucchini, eggplant, or Brussels sprouts would all be delicious additions. To prevent the vegetables from sticking, you can line the baking dish with parchment paper before adding the oil. If you don't have Italian-style seasoning, you can create your own blend using dried oregano, basil, rosemary, thyme, and marjoram. Consider adding a drizzle of balsamic glaze after roasting for a touch of sweetness and acidity.
Vegetable Medley
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PREP TIME10 mins
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COOK TIME2 hrs
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TOTAL TIME2 hrs 10 mins
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SERVING5 People
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VIEWS87
A vibrant and flavorful medley of roasted vegetables, perfect as a side dish or a light vegetarian meal. The natural sweetness of the potatoes and carrots is beautifully complemented by the savory herbs and aromatic garlic, creating a symphony of flavors that will delight your taste buds.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate50 g
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Fiber8 g
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Protein6 g
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Saturated Fat2 g
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Sodium49 mg
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Sugar10 g
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Fat12 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 5 mins Preheat oven to 350 degrees F (175 degrees C). (5 minutes)
02 Step
Recipe View 2 mins Coat the bottom of a 9x13 inch baking dish with olive oil. (2 minutes)
03 Step
Recipe View 10 mins Spread sweet potatoes on the bottom, then top with red potatoes, onion, garlic, green bell peppers, red bell peppers and carrots. (10 minutes)
04 Step
Recipe View 2 mins Sprinkle Italian-style seasoning generously over all and cover dish tightly with aluminum foil. (2 minutes)
05 Step
Recipe View 1 hrs 30 mins Bake at 350 degrees F for 1 1/2 hours, or until potatoes are cooked through and tender. (90 minutes)
06 Step
Recipe View 2 mins Remove foil cover and stir vegetables gently. (2 minutes)
07 Step
Recipe View 30 mins Increase oven temperature to 425 degrees F (220 degrees C) and bake uncovered for another 1/2 hour, or until vegetables are browned on top. (30 minutes)
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RECIPE REVIEWS
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Please Rate
Joan Jacobson
Jun 23, 2025I found that 1 1/2 hours was a bit too long for my oven. The potatoes were a little too soft. Next time, I'll check them after about an hour.
Lela Thiel
May 13, 2025I added some zucchini and yellow squash to the mix, and it turned out amazing. Thanks for the inspiration!
Dora Kemmer
Dec 17, 2024This is such a versatile recipe. I've made it with different combinations of vegetables each time, and it always tastes great.
Nova Bergnaum
Oct 2, 2024This recipe is a lifesaver! I'm always looking for healthy and easy side dishes, and this one is a winner. My family loves it!
Isadore Lemke
Jul 24, 2024The vegetables were perfectly cooked and the seasoning was just right. I will definitely be making this again.