Herb Roasted Vegetables

You really couldn’t ask for a better side dish.  What a perfect thing to bring to a party, or accompany a roasted pork tenderloin, New York Strip, or cauliflower mash.

 

INGREDIENTS

herbroastedvegetables.jpg

6 petite yellow potatoes, quartered
2 carrots, peeled and sliced
2 parsnips, peeled and sliced
1 bunch brussel sprouts, halved
½ head cauliflower, cut in chunks
½ red onion, sliced into 1” thick pieces
2 garlic cloves, minced
4 sprigs freash thyme
2 sprigs rosemary
3 sage leaves, chopped thinly
3 Tbsp olive oil
Salt & pepper to taste

 

DIRECTIONS

  • Preheat oven to 400 degrees.
  • In a large bowl, mix all the vegetables, herbs, oil and garlic together thoroughly.  Spread out on a baking sheet (I line mine with Reynold’s non-stick foil), and bake for 50-55 minutes.
  • Half way through baking, take the pan out and flip the veggies around to make sure they’re being roasted evenly.
Healthy, Side Dishes, VegetarianMarie KellyMilford Kitchenvegetables, herbs, rosemary, thyme, potatoes, sage, side dish, sidesComment