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:
-
Preheat Oven:
Preheat your oven to 425°F (220°C). -
Prepare Vegetables:
In a large bowl, combine the baby potatoes, carrots, bell peppers, and zucchini. -
Season:
Drizzle the vegetables with olive oil. Add the minced garlic, chopped rosemary, thyme, and parsley. - Toss everything together until the vegetables are evenly coated with oil and herbs.
- Season with salt and pepper to taste.
-
Roast:
Spread the vegetables in a single layer on a baking sheet. - Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and golden brown, stirring halfway through.
-
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!
