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oven roasted vegetables
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5 from 4 votes

Oven-Roasted Vegetables

Course: side
Servings: 6
Author: Wanda Baker


  • 1 cup Sweet Potato peeled & cut into cubes
  • 1 cup Fennel Bulb trimmed and cut into cubes
  • 6 baby potatoes
  • 2 Parsnips peeled and sliced into cubes
  • 2 carrots peeled and sliced into cubes
  • 1 cup small butternut squash peeled and cut into cubes
  • 1 cup brussels sprouts halved or quarted if large
  • 1 bulb garlic peeled and cloves separated
  • 1 cup large turnip peeled and cubed
  • 1/2 red onion cut into chunks
  • 2 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • 1 tsp coarse salt and pepper
  • 1/2 cup fresh or dried herbs thyme, oregano, rosemary, sage
  • Fresh parsley chopped to sprinkle on top
  • 1/2 cup dried cherries, cranberries or fresh pomegranate seeds


  • Preheat oven to 425F.
  • In a large bowl mix sweet potato through red onion. Toss in olive oil, vinegar, salt, pepper and dried herbs.
  • Toss into a large baking pan, spread out and drizzle on a little more olive oil.
  • Roast, uncovered for 30-40 minutes, pending size of cubes and tossing occasionally until veggies are lightly browned and tender.