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A baking dish filled with baked carrots, yams, shallots and onions. There is also a pork butt in the background
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Baked Vegetables Recipe

These beautiful vegetables are baked with some oil and seasoning! Such a treat for little work!
Course Vegetables
Cuisine Vegetable
Keyword baked vegetables, baked vegetables recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6 cups
Calories 149kcal
Author Elaine Benoit

Equipment

Ingredients

Cut all vegetables length-wise

  • 2 sweet potatoes (washed and once cut in half, cut in 1/2 inch slices)
  • 4 shallots (halved)
  • 1 yellow onion (halved and a shallow X cut in rounded part)
  • 6 carrots (sliced in half and cut into smaller pieces, see photo)
  • 3 tablespoons olive oil (to drizzle)
  • 2 teaspoons onion powder (sprinkle how much you want)
  • 2 teaspoons garlic powder (sprinkle how much you want)
  • 1/2 teaspoon salt
  • 1/16 teaspoon pepper

Instructions

  • Pre-heat oven to 350℉. Cut the vegetables as explained above. Remember to cut it lengthwise if you can.
    2 sweet potatoes, 4 shallots, 1 yellow onion, 6 carrots
  • Tear off 3 or 4 large pieces of heavy-duty foil.
  • Put each type of vegetable in it's own packet. Place on the lower edge of the foil - leave enough room to fold and seal the foil.
  • Drizzle olive oil on vegetables.
    3 tablespoons olive oil
  • Sprinkle onion powder, garlic powder, salt, and pepper.
    2 teaspoons onion powder, 2 teaspoons garlic powder, 1/2 teaspoon salt, 1/16 teaspoon pepper
  • Fold foil over vegetables and seal by scrunching the ends together.
  • Place foil packets on jelly roll pans and bake for 40 minutes. After 30 minutes, don an oven mitt and gently press down on the vegetables. If any vegetable is soft to the touch, take it out of the oven. Otherwise, these vegetables take 40 minutes.
  • Unwrap foil carefully so you're not burned by escaping steam.
  • Transfer the contents of the packets including the juices to a serving bowl.
  • Serve, eat, and enjoy.

Notes

Helpful tips

  • Use whatever vegetable you prefer.
  • Wash the vegetables like yams and carrots before baking them. You are going to peel the onions and shallots.
  • I choose not to peel the the yams or carrots because I like the extra nutrients but if you want to, I say go for it.
  • Each vegetable get's its own foil packet.
  • Don't be afraid to be generous with the olive oil.

Nutrition

Serving: 1cup | Calories: 149kcal | Carbohydrates: 20g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Sodium: 263mg | Potassium: 442mg | Fiber: 4g | Sugar: 6g | Vitamin A: 16340IU | Vitamin C: 7.5mg | Calcium: 46mg | Iron: 0.8mg