Roast Vegetable Medley
Ingredients
- 1 cup baby carrots with tops (about 5 ounces) ⓘ
- 1 1/2 tablespoons extravirgin olive oil ⓘ
- 2 1/2 teaspoons chopped fresh oregano
- 2 1/2 teaspoons chopped fresh mint ⓘ
- 3/4 teaspoon salt
- 1/2 teaspoon dried marjoram ⓘ
- 1/2 teaspoon freshly ground black pepper ⓘ
- 24 garlic cloves, peeled ⓘ
- 8 large shallots, peeled and halved lengthwise ⓘ
- 3 red bell peppers, cut into 1-inch pieces (about 1 1/4 pounds) ⓘ
- 1 large yellow squash, halved lengthwise and cut into 1-inch pieces (about 6 ounces) ⓘ
- 1 fennel bulb, cut into (1/2-inch thick) wedges (about 15 ounces) ⓘ
- 1 large zucchini, halved lengthwise and cut into 1-inch pieces (about 7 ounces)
- Cooking spray ⓘ
Instructions
- Preheat oven to 450°.
- Place 1 oven rack in upper third of oven, and place the second rack in lower third of oven.
- Cut tops off carrots; discard tops. Combine carrots and remaining ingredients except cooking spray in a large bowl; toss to combine. Divide vegetable mixture evenly between 2 jelly-roll pans coated with cooking spray. Bake at 450° for 12 minutes, stirring once; rotate pans on oven racks. Bake 12 additional minutes or until vegetables begin to brown, stirring once.
Nutrition & Diet Analysis (per serving)
639
kcal
32% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).