Herb-Infused Roasted Vegetables

Elevate your vegetable game with our simple and delicious Herb-Infused Roasted Vegetables recipe. Perfect for showcasing the fresh herbs from your Stack & Sprout, this dish combines vibrant baby potatoes, carrots, bell peppers, and zucchini with aromatic rosemary, thyme, and parsley.

Ingredients:

- 2 cups baby potatoes or diced potatoes
- 1 cup carrots, cut into sticks
- 1 cup bell peppers, cut into chunks
- 1 cup zucchini, sliced (from your Stack & Sprout)
- 2 tablespoons olive oil
- 1 tablespoon fresh rosemary, chopped (from your Stack & Sprout)
- 1 tablespoon fresh thyme, chopped (from your Stack & Sprout)
- 1 tablespoon fresh parsley, chopped (from your Stack & Sprout)
- 2 cloves garlic, minced
- Salt and pepper to taste

    Instructions:

    1. Preheat Oven: 

      Preheat your oven to 425°F (220°C).
    2. Prepare Vegetables: 

      In a large bowl, combine the baby potatoes, carrots, bell peppers, and zucchini.
    3. Season: 

      Drizzle the vegetables with olive oil. Add the minced garlic, chopped rosemary, thyme, and parsley.
    4. Toss everything together until the vegetables are evenly coated with oil and herbs.
    5. Season with salt and pepper to taste.
    6. Roast: 

      Spread the vegetables in a single layer on a baking sheet.
    7. Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and golden brown, stirring halfway through.
    8. Serve: 

      Remove from the oven and let cool slightly before serving.

       

      These roasted vegetables are a great side dish or can be added to salads, grains, or even enjoyed on their own. The fresh herbs will impart a lovely aroma and flavour to the dish, making it a perfect way to use up those home-grown herbs!

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