Roasted Vegetable Recipe

Use Tender, New Baby Vegetables

Favorite Restaurant Vegetable Recipe

Enjoy the wonderful tastes of fresh baby vegetables with this Roasted Vegetable Recipe.

By roasting the potatoes with the other vegetables you eliminate the extra step needed if you were to cook them separately.

This restaurant vegetable recipe is quick and easy, but produces very full, delicious flavors.

Oven Roasted Vegetable Recipe

Favorite Restaurant Vegetable Recipe

Preparation time: 15 minutes. Serves 4.


  • 1/3 cup olive oil
  • 8 small, new potatoes, cut in half
  • 1/2 Walla Walla or red onion, cut into wedges
  • 8 baby carrots or carrots cut on a bias
  • Asparagus (8-12) (optional)
  • 8-12 mushrooms, sliced in half (optional)
  • 2 cloves garlic, peeled
  • Sea Salt and fresh ground pepper
  • Fresh parsley, chopped (use the sprigs but not the stems). I like the Italian variety
  • Juice of one lemon (optional, but very good)



  • Preheat the oven to 400 degrees F
  • Toss the potatoes and vegetables in a mixing bowl with the olive oil, salt and pepper
  • Spread the vegetables in a single layer in a roasting pan
  • Roast in the upper third of the oven for 25-30 minutes or until tender
  • Remove from the oven, squeeze the lemon juice over the vegetables
  • Sprinkle vegetables with chopped parsley


This vegetable recipe "works" with many different entrees, from baked chicken to steak and pork.

Enjoy your oven roasted vegetables and the company of those you share them with! Please stay awhile and discover more restaurant vegetable recipes on the website.


“Let my words, like vegetables, be tender and sweet, for tomorrow I may have to eat them.”

Thomas Aloysius Dorgan