Oct 192016

Carrots. Spuds. Sprouts. Simple.

easy roasted vegetablesTake some vegetables. Cut them up in sizable chunks. Season them. Roast Them. Eat them. Share them with friends.

This dish never fails and can be a meal on it’s own or a hearty, healthful side. This recipe makes a lot and reminds us about everything great about vegetable gardens!

Skill: Intermediate
Cost: $$$$
Nutrition: ♥♥♥♥
Skills: Grating, chopping, processing, skillet frying
Garden Candy Basics - fundamental vegucation for everybody!


  • ¼ cup olive oil
  • 3 medium carrots cut into 1-inch thick pieces
  • ½ pound Brussels sprouts, halved
  • 1 pound red potatoes, cut into 1-inch thick wedges
  • 1 pound sweet potatoes, cut into 1-inch thick wedges
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • ¼ teaspoon salt
  • 1 teaspoon freshly ground black pepper


  1. Preheat oven to 400° F.
  2. Slice carrots into 1½ inch thick pieces.
  3. Cut brussels sprouts in half lengthwise.
  4. Slice red potatoes into 1½ inch slices.
  5. Slice sweet potatoes into 1½ inch slices.
  6. Place vegetables into a large bowl.
  7. Pour oil into bowl.
  8. Add oregano, thyme, basil, salt and pepper.
  9. Stir vegetables until all vegetables are well coated with oil and herbs.
  10. Spread the vegetables evenly onto a large baking sheet.
  11. Roast for 35 to 40 minutes.

Serves 6-8”


Very excitable and prone to fits of glee, Christine cooks on a vintage 1950 General Electric double-oven stove, does not have a dishwasher unless you count the husband, and is guilty of posting cat cuteness on the interwebs. She photographs and blogs about food and other joyful topics from her home in Vermont.

Co-Author of Garden Candy Basics

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