Roasted Vegetables
Prep time
Cook time
Total time
A medley of roasted vegetables sprinkled with Herb de Provence.
Serves: approx: 6 cups
  • 1 large rustic potato, peeled, cut into ¼" pieces
  • 3 small sweet potatoes, peeled, diced
  • ½ large onion, cut into quarters
  • 3 radishes, sliced in half
  • 3 medium carrots, peeled, sliced into ½" pieces
  • 3 stalks celery, sliced into ½" sliced
  • 1 large sweet bell pepper, cut into ¼" chunks
  • 1 large zucchini, sliced into ½ moon shapes
  • ½ tsp. salt
  • 1 tsp. ground pepper
  • ½ tbsp. Herbs de Provence
  • ¾ tbsp. + 2 tsp. olive oil (divided)
  1. Preheat oven to 400F
  2. Line two baking sheets with aluminum foil; set a side.
  3. In a medium bowl add rustic potato and 1 tsp oil oil, dash salt, dash of pepper and a pinch of herbs de provence. Mix together and place on baking sheet. Bake for 45 minutes. Flipping every 15 minutes.
  4. Meanwhile; in the same bowl you used for the potatoes, add remaining vegetables except for the zucchini. Add a dash of salt, dash of pepper and ¾ tbsp. olive oil; mix until incorporated. Place vegetables on 2nd baking sheet. Roast for 30 minutes. Flipping half way through.
  5. In the same bowl, add zucchini, remaining olive oil, dash salt, ash of pepper and herbs de provence. Mix until combined. During the last 15 minutes of vegetables roasting; add the zucchini. Bake for 15 minutes.
  6. All of the vegetables will be done at the same time. Add potatoes to the vegetable mixture. Serve and enjoy!
Approx Calories per cup: 145.9, Fat: 3.3, Cholesterol: 0, Sodium: 242, Potassium: 571.9, Carbs: 27.4, Fiber: 4.5, Sugar: 1.9, Protein: 2.8
Nutrition Information
Serving size: Approx 1 cup
Recipe by PB + P Design at