Roasted Root Vegetable Medley

65 minutes
4 servings


320 Calories Per Serving

16 g Fat Per Serving

7 g Protein Per Serving

39 g Carbohydrates Per Serving

10 g Sugars Per Serving

914 mg Sodium Per Serving



  1. Preheat your oven to 350°F.

  2. Line a large rimmed baking sheet with parchment paper.

  3. Cut your vegetables into ¾ to 1 inch chunks and add to a bowl.

  4. Add the oil, sage, rosemary, and thyme, as well as the salt and pepper (to taste) to the bowl and toss.

  5. Spread the mixture out on the baking sheet and bake on the lower rack for 50 minutes, stirring occasionally until vegetables are tender and brown.

  6. Toast the pumpkin seeds and chopped walnuts in a pan over medium-high heat (no oil) until fragrant and use as a garnish.

Cooking Tip

This versatile veggie roast has endless potential. Try it with butternut squash or brussels sprouts, or see what other vegetable combos work for you. By using different-colored vegetables, you can add a variety of phytonutrients to your meal.

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