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Simply Delicious Roasted Herb Veggies With Parsley, Sage And Rosemary

Host Maryann Ridini-Spencer roasts a selection of fresh veggies and potatoes with herbs to create the perfect side dish! This is a great recipe to serve with fish or with chicken! It’s an amazing recipe to spice up old veggies too. You will love it!
  Russet potatoes 2 Large, sliced lengthwise (like French fries)
  Yam 2 Medium, sliced lengthwise (llike French fries)
  Squash 2 Large, sliced lengthwise (like French fries)
  Broccoli florets 2 Cup (32 tbs)
  Onion 1⁄2 Medium, sliced
  Garlic 4 Clove (20 gm), sliced
  Sage 1 Tablespoon
  Fresh rosemary 1 Tablespoon
  Fresh thyme 1 Tablespoon
  Extra virgin olive oil 2 Tablespoon
  Garlic 2 Clove (10 gm)
  Garlic salt 1 Pinch
  Cracked black pepper 1 Pinch

1. Preheat oven to 425 degrees F.
2. Grease a cookie sheet with Olive Oil.

3. In a large bowl, add in vegetables and potato slices.
4. Add in garlic salt, pepper and herbs. Toss mixture.
5. Place vegetables and potatoes on greased cookie sheet.
6. Drizzle mixture with olive oil.
7. Bake potatoes in oven at 425 degrees F for approximately 35-40 minutes until vegetables and potatoes are tender and golden brown.

8. Serve immediately with a meat or fish entree. You can also serve this dish with a green salad. For next morning leftovers, serve this dish with your favorite omelet!

Recipe Summary

Difficulty Level: 
Side Dish
Preparation Time: 
10 Minutes
Cook Time: 
45 Minutes
Ready In: 
55 Minutes

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