Find Information About:

Drugs & Supplements

Get information and reviews on prescription drugs, over-the-counter medications, vitamins, and supplements. Search by name or medical condition.

Pill Identifier

Pill Identifier

Having trouble identifying your pills?

Enter the shape, color, or imprint of your prescription or OTC drug. Our pill identification tool will display pictures that you can compare to your pill.

Get Started

My Medicine

Save your medicine, check interactions, sign up for FDA alerts, create family profiles and more.

Get Started

WebMD Health Experts and Community

Talk to health experts and other people like you in WebMD's Communities. It's a safe forum where you can create or participate in support groups and discussions about health topics that interest you.

  • Second Opinion

    Second Opinion

    Read expert perspectives on popular health topics.

  • Community


    Connect with people like you, and get expert guidance on living a healthy life.

Got a health question? Get answers provided by leading organizations, doctors, and experts.

Get Answers

Sign up to receive WebMD's award-winning content delivered to your inbox.

Sign Up

Raising Fit Kids: Healthy Nurtition, Exercise, and Weight

  This content is selected and controlled by WebMD's editorial staff in collaboration with Sanford Health Systems.
Font Size

Family Recipe: Roasted Vegetables

WebMD Recipe

Family Recipe: Roasted Vegetables

Roasted veggies make a great side dish. Serve with Italian Chicken Fingers.

  • 4 medium  
  • 4 or 5 medium  
    red-skinned potatoes
  • 1   medium
    sweet (Vidalia) onion
  • 1   tablespoon
    extra-virgin olive oil
  • 1   teaspoon
    dried rosemary or oregano (optional)
    sea salt (1/3 teaspoon) and cracked black pepper, to taste
  1. Preheat oven to 400 degrees. 
  2. Line a rimmed baking sheet with foil for easy clean up.
  3. Peel the carrots. Cut them diagonally into 1 1/2-inch slices.
  4. Rinse and dry the potatoes. Keep the skin on. Cut them into 1 1/2-inch cubes.
  5. Peel the onion. Cut it into quarters. Separate some of the slices.
  6. Toss veggies with olive oil and a pinch of salt and pepper. Add the rosemary or oregano now or after roasting.
  7. Arrange veggies in a single layer in pan.
  8. Roast 15 minutes. Remove pan from oven. Stir veggies around in pan.
  9. Roast another 20 minutes. The veggies should be lightly brown around the edges.
Time-saving Tip: If you are serving the veggies along with the chicken fingers, save time by baking them together. Roast the veggies for the first 15 minutes as you normally would. When placing the veggies back in the oven after stirring, put the chicken in the oven with them on a separate rack. They can bake together for 20 minutes.
Nutritional Information

Makes: 4 servings
  • Calories232
  • Fat4 g
    • Saturated fat1 g
  • Cholesterol0 mg
  • Sodium253 mg
  • Carbohydrates46 g
    • Dietary fiber6 g
  • Sugars9 g
  • Protein5 g
* Nutritional Guidelines based on the USDA's MyPlate Standards.

Reviewed February 02, 2015

Kids Healthy Weight & BMI Calculator

Enter your child's information:
Get Started