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
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.