Roasted Herb Veggies


This recipe for Roasted Herb Veggies combines some yummy veggies with russet potatoes and yams.  Remember, USDA Certified Organic foods are grown and processed according to federal guidelines addressing, among many factors, soil quality, animal raising practices, pest and weed control, and use of additives.  They sometimes can cost a little more, but are so much better for you and your health!


Roasted Herb Veggies
Recipe type: Potato and Vegetable Side Dish
  • 2 large russet potatoes, peeled and sliced thin and length wise (like French fries)
  • 2 large yam, peeled and sliced thin and length wise (like French fries)
  • 2 Italian zucchini squash, peeled and sliced thin and length wise (like French fries)
  • 2 c. of broccoli florets
  • ½ onion, sliced
  • 4 cloves garlic, sliced
  • 1T. fresh sage
  • 1 T. fresh rosemary
  • 1 T. fresh thyme
  • Extra Virgin Olive Oil
  • Garlic Salt and Pepper to taste
  1. Preheat oven to 425 degrees F
  2. Grease a cookie sheet with olive oil.
  3. In a large bowl, add in vegetables and potato slices.
  4. Add in garlic salt, pepper and herbs. Toss mixture.
  5. Place vegetables and potatoes on greased cookie sheet.
  6. Drizzle mixture with olive oil.
  7. Bake potatoes in oven at 425 degrees F for approximately 30-35 minutes or so until vegetables and potatoes are tender and golden brown.
  8. Serve immediately with a meat or fish entree. You can also serve this dish with a green salad. For next morning leftovers, serve this dish with your favorite omelette!

©2010– Maryann Ridini Spencer


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