Herb Roasted Vegetables

45 mins (prep 10, cooking 35)
13 ingredients
6-8 servings
I started with a recipe that I found on the McCormick spice website but I have changed it to incorporate vegetables and herbs that better suit my family’s taste preferences. This is a very versatile recipe that lends itself well to changes. Use whatever vegetables and herb combinations that work best for you. Some of the other vegetables that I have enjoyed in this dish include yellow squash, corn on the cob (cut into 1-inch chunks) and other bell peppers (green, yellow, orange).

Categories:  <-60-mins , side-dish , mushroom , peppers , low-sat.-fat , low-sodium , low-in... , time-to-make , low-protein , low-cholesterol , low-calorie , easy , potato , vegetable , healthy-2 ,
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Serving Size (59.08 g)
Servings 6
Amount per Serving
Calories 149.48 Calories from Fat 117.0
% Daily Value *
Total Fat 13.0g 119.96%
Saturated Fat 4.55g 136.48%
Trans Fat 0.0g %
Cholesterol 18.14mg 36.28%
Sodium 209.46mg 52.37%
Total Carbohydrate 2.67g 5.33%
Dietary Fiber 0.42 g 10.12%
Sugars 0.84 g %
Protein 6.31g 75.7%
Vitamin A 167.71IU% Vitamin C 0.99mg%
Calcium 161.24mg% Iron 0.29mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
dried thyme, small red potatoes, medium zucchini