Description
Discover how to make delicious Garlic Herb Roasted Summer Vegetables. This easy recipe will elevate your summer cooking game. Click here to learn more!
Ingredients
- 2 pounds (907 g) of baby potatoes poked with a fork
- 1 pound (454 g) of brussels sprouts halved
- 1 pound (454 g) of sweet potatoes cubed
- 1 red or yellow onion sliced
- 3 medium carrots sliced
- 4 garlic cloves halved
- 8 ounce (227 g) s of fresh mushrooms destemmed and halved
- 3 tablespoon (45 ml) s of olive oil
- 1 teaspoon (5 ml) of dried thyme
- 1 teaspoon (5 ml) of fresh rosemary minced (optional )
- 1 teaspoon (5 ml) of garlic salt
- 1/4 teaspoon (1 ml) of pepper
Instructions
- Warm up the oven to 400°F. In a large mixing bowl, blend all the ingredients together until they are well coated.
- Move the mixture into a 9×13-inch baking dish. Wrap with foil, roast for half an hour, stir the contents, remove the foil, and continue baking for another half hour or until the vegetables are soft.
Notes
- Consider enhancing the dish with a sprinkle of parmesan cheese or a drizzle of balsamic glaze before serving.
- Remember to toss the vegetables halfway through roasting for even cooking and browning.
- Feel free to personalize the seasoning with your favorite herbs or spices to match your taste preferences.