Roasted Vegetables With Italian Herbs
One-pan and one-pot meals are the go-to recipes at the end of a very busy day; roasted vegetables with Italian herbs will never let you down - no plates required!
Servings 4 people
Calories 236kcal
Cost 10
Ingredients
- 1 broccoli head cut into florets
- 1 lb. cremini mushrooms cleaned
- 2 cups grape tomatoes
- 4 garlic cloves minced
- 1 tbsp. dried oregano
- 1 tbsp. dried basil
- 1 tsp. dried rosemary
- Fresh parsley minced
- ¼ cup olive oil
- Sea salt and freshly ground black pepper
Instructions
- Preheat oven to 400 F.
- Add all the vegetables to a bowl, drizzle with olive oil, add the minced garlic, and dried herbs, and season to taste.1 broccoli head, 1 lb. cremini mushrooms, 2 cups grape tomatoes, 4 garlic cloves, 1 tbsp. dried oregano, 1 tbsp. dried basil, 1 tsp. dried rosemary, ¼ cup olive oil, Sea salt and freshly ground black pepper
- Place the vegetables on a baking sheet and roast in the oven for 20 to 25 minutes, tossing the vegetables at the halfway point.
- Serve the vegetables topped with fresh parsley.Fresh parsley
Nutrition
Calories: 236kcal | Carbohydrates: 24g | Protein: 9g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 66mg | Potassium: 1333mg | Fiber: 9g | Sugar: 7g | Vitamin A: 1697IU | Vitamin C: 148mg | Calcium: 262mg | Iron: 7mg