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Herbed Roasted Vegetables

DelectablePlanet's picture
Roasting vegetables brings out their lovely, sweet flavor. Experiment with your favorites and try a few new ones!
Ingredients
  Carrots 2
  Onion 1 Large
  Garlic 1 Clove (5 gm)
  Potatoes 2 Large
  Sweet potato 1
  Beet 1 Large
  Squash 1 Small
  Parsnip 1
  Oil 2 Tablespoon
  Rosemary 1 Teaspoon
  Thyme 1 Teaspoon
  Basil 1 Teaspoon
  Oregano 1 Teaspoon
  Marjoram 1 Teaspoon
  Sage 1⁄2 Teaspoon
Directions

Preheat the oven to 400 degrees.
Cut the top off of the garlic bulb, pour 1 tsp of oil on top, and wrap in a piece of foil or place in a garlic roaster.
Peel and remove the seeds from the squash. Cut into 1 inch cubes.
Chop the vegetables into 1 inch cubes.
Place the vegetables, oil and herbs in a large bowl. Mix with your hands until all of the veggies are coated.
Place in one layer on two cookie sheets.
Bake for 45-60 minutes (don't forget the garlic), turning the vegetables over about half way through.
When the vegetables are fork tender and browned on the edges, they are done. The garlic will be soft enough to squeeze out of each clove.
Put the veggies in a large bowl and squeeze the garlic over the top. Mix and serve.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Side Dish
Taste: 
Sweet
Method: 
Roasted
Restriction: 
Vegetarian, Low Cholesterol
Ingredient: 
Vegetable
Interest: 
Healthy
Roasted Vegetables make a great meal! Don’t you agree? This is a recipe which makes a great side. The vegetables are well flavored with several herbs. The roasted garlic added at the end, really spices up that flavor. A great dish which is not only colorful, but delicious too.

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