Roasted Garden Vegetables. Potatoes, carrots, kohlrabi, onions, oregano, and basil mixed with extra virgin olive oil and roasted in the oven.
In this Roasted Garden Vegetables recipe all of the herbs and vegetables are from my garden. The potatoes are red Norland, the carrots are yaya, the kohlrabi is purple Vienna, the onions are red of Florence, the basil is Genovese, and the oregano is Common.
NOTE
Before beginning the recipe remember to read the “Invent Your Recipe” section below for additional suggestions, recipe combinations, or ingredient alternatives.
How to Make Roasted Garden Vegetables
- Pre-heat the oven to 400 degrees
Preparing the Vegetables:
- Begin by cleaning and cutting all the vegetables.
- Place all of the ingredients into a bowl and mix well.
- Place the mixed vegetables onto a baking pan or sheet and roast at 400 degrees for 20 minutes.
- After 20 minutes, mix the vegetables, and continue roasting for 20-30 minutes, or until the vegetables are tender.
How to Serve Roasted Garden Vegetables
- Serve the roasted garden vegetables over rice, or as a side with chicken or pork.
More Side Dish Recipes To Try
Fried Cacuzza
Italian cacuzza squash cut into wheels, breaded, and fried until golden brown.
Zucchini with Beans and Sweet Potatoes
Zucchini sautéed with garlic, onions, tomatoes, and sweet potatoes and mixed with beans.
Stir Fry Cabbage with Green Beans
Cabbage sautéed with fresh green beans, tomatoes, and onions and mixed with stir fry sauce.
The Recipe
Roasted Garden Vegetables
Ingredients
- 6 red potatoes cut into 1-inch pieces
- 6 carrots cut into 1-inch pieces
- 3 kohlrabi (1 bunch) cut into 1-inch pieces
- 2 onions rough chopped
- ¼ cup extra virgin olive oil
- 1 tsp. salt
- 1 tsp. ground black pepper
- 1 tsp. garlic powder
- 1 tbsp. chopped fresh oregano
- 1 tbsp. chopped fresh basil
Instructions
- Before beginning the recipe remember to read the “Invent Your Recipe” section below for additional suggestions, recipe combinations, or ingredient alternatives.
- Pre-heat the oven to 400 degrees
Preparing the Vegetables:
- Begin by cleaning and cutting all the vegetables.
- Place all of the ingredients into a bowl and mix well. Place the mixed vegetables onto a baking pan or sheet and roast at 400 degrees for 20 minutes.
- After 20 minutes, mix the vegetables, and continue roasting for 20-30 minutes, or until the vegetables are tender.
To Serve:
- Serve the roasted garden vegetables over rice, or as a side with chicken or pork.
Invent Your Recipe
In this recipe all of the herbs and vegetables are from my garden. The potatoes are red Norland, the carrots are yaya, the kohlrabi is purple Vienna, the onions are red of Florence, the basil is Genovese, and the oregano is Common. When choosing vegetables to roast use what is on hand. Pick any potato you like, and any style of carrots, onions, and fresh herbs. If you do not have fresh herbs, used dried herbs. If you do so, I would use about 1 tsp. or each dried herb. Kohlrabi was a special addition to this recipe. I enjoy growing kohlrabi because it has a great flavor and it looks like a space ship! The green tops of the vegetable are eatable, however, I just roasted the bulbs in this recipe. Kohlrabi is difficult to find in the grocery store, so substitute another vegetable you like. I would recommend sweet potatoes, Brussel sprouts, asparagus, or butternut squash.
Nutrition
Invent Your Recipe:
When choosing vegetables to roast use what is on hand. Pick any potato you like, and any style of carrots, onions, and fresh herbs. If you do not have fresh herbs, used dried herbs. If you do so, I would use about 1 tsp. or each dried herb.
Kohlrabi was a special addition to this recipe. I enjoy growing kohlrabi because it has a great flavor and it looks like a space ship! The green tops of the vegetable are eatable, however, I just roasted the bulbs in this recipe. Kohlrabi is difficult to find in the grocery store, so substitute another vegetable you like. I would recommend sweet potatoes, Brussel sprouts, asparagus, or butternut squash.
