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Makes
Enough for 4 Cups of Chopped Veggies
Author Notes
I use this sauce on all my roasted veggies. My favorites being potatoes, parsnips, yams, fennel, and bell peppers. Its not really a marinade because you do not need to let is soak for any amount of time (even though it would probably taste better that way), it is rather a cooking sauce that gets soaked up by the veggies as they cook. Its heaven. —Kristina's Cooking
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Ingredients
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2
Garlic Cloves, Pressed
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4 tablespoons
Extra Virgin Olive Oil
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3 tablespoons
Soy Sauce
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1 teaspoon
Dried Oregano
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1 teaspoon
Dried Basil
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1 teaspoon
Dried Thyme
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1/2 teaspoon
Dried Ground Rosemary
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1/2 teaspoon
Red Chili Pepper Flakes (more if you like it spicy)
Directions
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Mix ingredients together. Roast with any cut vegetables on a baking sheet at 350° for 45 minutes to an hour. Enjoy!
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