Veggie Pot Roast
Learn how to make delicious Veggie Pot Roast by following an easy step by step recipe. Serves 1 person. Multiply by number of servings needed.
Ingredients
- 1 carrot, peeled, chopped
- 1/4 red onion, chopped
- 5 Brussels sprouts, halved
- 1 potato, sliced
- 1/2 squash, sliced
- Pinch of dried oregano
- Pinch of dried rosemary
- Pinch of dried thyme
- Pinch of dried basil
- Extra-virgin olive oil
- Salt and pepper
Instructions
- Preheat the oven to 400°F/200°C.
- Peel and chop carrots and onion.
- Remove outer leaves from Brussels sprouts and cut into halves.
- Cut potato and squash into slices.
- Place carrots, onion, Brussels sprouts, potato, and squash in one even layer on a baking sheet. Do not overlap or vegetables will steam instead of roasting.
- Sprinkle vegetables with oregano, rosemary, thyme, and basil. Add salt and pepper to taste. Add olive oil and toss well, evenly coating all vegetables with seasonings and olive oil.
- Place baking sheet on the middle oven rack and bake for 20 minutes. Pull the baking sheet out, flip vegetables, and continue baking until ready, about 10 more minutes.
- Remove from oven, put on dinner plate, and serve.
