Herb Roasted Vegetables


  • 1 medium red pepper, cubed
  • 1 medium red onion, cubed
  • 1 c. Portobello mushrooms, halved, optional
  • 2 parsnips, peeled and cubed
  • 1 c. baby carrots
  • 6 stalks asparagus, trimmed, halved
  • 1 c. Brussels sprouts, trimmed, halved
  • 5 Yukon gold or baby red potatoes, quartered
  • 2 – 3 Tbsp. olive oil
  • fresh minced herbs of choice
  • salt to taste


  1. Combine vegetables in a medium bowl. Mix oil, herbs and salt and drizzle over vegetables. Mix well.
  2. Spread on oil-sprayed baking sheet and bake at 425 degrees for 20 – 30 minutes, turning occasionally, until done.

* other vegetables can be used when in season

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All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.