Oven Roasted Vegetables Snider’s style

We like our vegetables too!  Oven Roasted Vegetables are a perfect side for any meat dish.  Preparation is simple and can be done a day ahead. The flavors melt together in a way that make your taste buds go “wow” and you kitchen smell divine!   We like to serve ours with Snider’s Hunter sauce.



  • 3 lbs of small potatoes, we love whole Yukon or cut larger potatoes in quartersveggies 1
  • 1 sweet yellow onion, chunked or smaller slices
  • 2 lbs baby carrots
  • 6-8 peeled garlic cloves
  • Fresh rosemary or dried, add to flavor preference
  • Extra virgin olive oil
  • Snider’s Porterhouse Rub (or Double Secret)
  • Kosher salt and coarse ground pepper


  • Preheat oven to 475 degrees
  • In a large bowl combine all the all vegetables
  • Coat the vegetables in olive oil and season using salt, pepper, and Snider’s Porterhouse Rub as desired by tossing the vegetables in bowl, add in Rosemary leaves.
  • Evenly spread the coated and seasoned vegetables in a large roasting pan
  • Roast for 35-40 minutes in the preheated oven, stirring occasionally
  • Pull and serve when vegetables are cooked through and potato’s are fork tender

veggies 2

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