Roasted Veggie Medley

  • 5 tbsp Filippo Berio Robusto Extra Virgin Olive Oil
  • 1 tbsp grainy mustard
  • 2 tsp coarse salt
  • 1/2 tsp coarsely ground pepper
  • 6 carrots, cut into thirds
  • 4 red-skinned potatoes, quartered
  • 4 stalks celery, cut in 2-inch chunks
  • 2 sweet potatoes, cut in 1-inch chunks
  • 8 Brussels sprouts, halved
    • Preheat oven to 350°F. In large bowl, whisk together olive oil, mustard, salt and pepper. Add carrots, potatoes, celery, sweet potatoes and Brussels sprouts. Toss to coat with olive oil mixture.
    • Spread vegetables in single layer on lightly oiled baking sheet. Roast in 350ºF oven for 30 to 45 minutes or until vegetables are tender and slightly browned.
    • Tip:
      If vegetables don’t fit on one baking sheet, use two sheets if necessary.

    Prep Time

    15 min

    Cook Time

    30 min

    Total Time

    45 min






    Side Dishes

    Ingredient: Vegetables

    Cooking Method: Roast

    World Cuisine: American

    Product: Robusto


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