Rustic Roasted Vegetables

Roasted vegetables are the perfect transitional dish as we look towards spring but still need some cozy comfort food as the end of winter draws near! You can substitute your favorite vegetables and herbs in this recipe and serve it as a side dish, or over a bed of spinach with your favorite dressing and some feta cheese.

Ingredients

1lb baby red potatoes
10 (or more) cherry tomatoes
1.5 red bell pepper
1/2lb of carrots
1 red onion
1/2 large head of broccoli
6 whole garlic cloves
1 tsp salt
1/2 tsp pepper
3 sprigs rosemary
2 sprigs thyme
4 tbsp olive oil

Steps

Place a rack in the bottom of the oven and preheat to 400 degrees F.
Chop all vegetables into chunks (1.5-2 inches).
Add chopped vegetables, garlic cloves, thyme leaves, rosemary leaves, salt, pepper, and 3 tbsp of olive oil and mix until everything is evenly coated.
Add remaining olive oil to baking dish and coat the bottom.
Roast the vegetables for 30-35 minutes, mixing the vegetables around about halfway through.
Season as desired and serve!

Rustic Roasted Vegetables

Total time

Servings

Ingredients

Steps

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