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Herb Roasted Vegetables

Herb Roasted Vegetables

This recipe features a mix of roasted vegetables seasoned with herbs for a flavorful side dish.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 people
Course: Side Dish
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Vegetables
  • 2 carrots peeled and cut into thick chunks
  • 2 zucchinis sliced into half-moons
  • 1 cup baby potatoes halved
Seasoning
  • 2 tablespoon olive oil
  • 2 cloves garlic minced
  • 1 teaspoon Italian seasoning or mix of oregano, thyme, basil
  • Salt & pepper to taste
  • 1 tablespoon fresh parsley chopped (for garnish)
  • Optional: lemon juice a squeeze for brightness

Method
 

  1. Preheat your oven to 400°F (200°C).
  2. In a large bowl, combine the carrots, zucchinis, and baby potatoes. Add olive oil, garlic, Italian seasoning, salt, and pepper. Toss to coat the vegetables evenly.
  3. Spread the vegetables in a single layer on a baking sheet. Roast in the preheated oven for 25-30 minutes, or until tender and golden brown, stirring halfway through.
  4. Remove from the oven and garnish with fresh parsley and a squeeze of lemon juice if desired.

Notes

You can use any seasonal vegetables you have on hand. Adjust the seasoning to your taste.