Roasted Veggies with Sweet Potatoes

Roasted Veggies with Sweet Potatoes


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These roasted veggies and sweet potatoes are the perfect side dish. They're healthy and simply delicious.

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Time needed

10 min preparation + 20 min cooking

Serving Size / Yield

3-5 servings


  • 1 tsp. ground oregano
  • 1 tsp. table salt
  • 1/8 C. olive oil
  • 1 C. chicken broth
  • 1 Tbs. fresh lemon juice
  • 8 oz. baby carrots, whole
  • 1 tsp. minced garlic
  • 2 C. yellow summer squash/zucchini, sliced 1/2" thick
  • 1 medium red pepper, sliced 1/2" thick
  • 4 medium uncooked sweet potatoes, cubed approximately 1" thick

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In a greased 13x9x2" baking pan combine potatoes, carrots, and squash. Combine oil, herb, lemon juice, garlic, salt, and pepper. Drizzle over veggies; toss to coat. Bake covered at 325 degrees for 45 minutes, stirring once.  Increase temperature to 450 degrees. Add green pepper strips to baking pan; toss. Bake uncovered about 20 minutes or until tender and brown on edges.

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