Oven Roasted Vegetables with Rosemary Bay Leaves and Garlic

Elevate your side dish game with this vibrant and aromatic recipe for Oven Roasted Vegetables with Rosemary, Bay Leaves, and Garlic. Perfectly seasoned with earthy rosemary, fragrant bay leaves, and whole roasted garlic cloves, this medley of carrots, zucchini, bell peppers, red onion, and baby potatoes is roasted to tender, caramelized perfection. A generous drizzle of olive oil and a touch of salt and pepper bring out the natural sweetness of the vegetables, while the herbs infuse every bite with irresistible flavor. Ready in just 50 minutes, this dish is as versatile as it is delicious—serve it as a stunning side for any protein, or pair it with quinoa or couscous for a satisfying vegetarian meal. With minimal prep and oven magic, this recipe is a go-to for healthy, comforting, and flavorful meals. Perfect for those seeking easy roasted vegetable recipes or herb-infused dishes!

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 4 medium Carrots
• 2 medium Zucchini
• 1 large Red Bell Pepper
• 1 large Yellow Bell Pepper
• 1 large Red Onion
• 500 grams Baby Potatoes
• 8 whole Garlic Cloves
• 4 sprigs Fresh Rosemary
• 3 whole Bay Leaves
• 4 tablespoons Olive Oil
• 1 teaspoon Salt
• 0.5 teaspoon Black Pepper

Directions

Step 1

Preheat your oven to 200°C (400°F) and line a large baking sheet with parchment paper.

Step 2

Wash and peel the carrots, then cut them into thin batons approximately 2–3 inches in length.

Step 3

Cut the zucchini into half-moons about 1/2 inch thick.

Step 4

Core the red and yellow bell peppers, then slice them into 1-inch strips.

Step 5

Peel the red onion and slice it into thick wedges.

Step 6

Wash the baby potatoes thoroughly and cut any larger ones in half, leaving smaller ones whole.

Step 7

Peel the garlic cloves but leave them whole for a sweeter, roasted flavor.

Step 8

In a large bowl, combine all the prepared vegetables and garlic. Drizzle with olive oil, then sprinkle with salt and black pepper. Toss well to coat evenly.

Step 9

Spread the vegetables onto the prepared baking sheet in a single layer, ensuring even spacing for roasting.

Step 10

Nestle the rosemary sprigs and bay leaves among the vegetables for added aroma.

Step 11

Roast in the preheated oven for 30–35 minutes, stirring once halfway through cooking, until the vegetables are tender and slightly caramelized.

Step 12

Remove from the oven and discard the bay leaves before serving.

Step 13

Plate the roasted vegetables and enjoy immediately as a side dish or over quinoa, couscous, or your preferred grain for a hearty main dish.

Nutrition Facts

Serving size	(1797.0g)

Amount per serving	% Daily Value*
Calories	1343.3

Total Fat 59.1g	0%
Saturated Fat 9.3g	0%
Polyunsaturated Fat 5.9g
Cholesterol 0mg	0%
Sodium 6319.1mg	0%
Total Carbohydrate 191.7g	0%
Dietary Fiber 27.0g	0%
Total Sugars 54.8g
Protein 24.1g	0%

Vitamin D 0IU	0%
Calcium 334.1mg	0%
Iron 9.0mg	0%
Potassium 4992.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 38.1%

Protein: 6.9%

Carbs: 55.0%