Roasted Baby Vegetables

By • December 28, 2015 0 Comments

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Author Notes: When it comes to vegetables, I follow a simple rule which I will gladly pass on to you: Don’t overcook, don’t under-season. If you don’t overcook, they retain their gorgeous colors, textures and flavors. If you don’t under-season, the herbs and spices enhance the natural flavors of the vegetables. I use fresh or dried herbs and always kosher salt.

Buy small quantities of the herbs and spices you use most. The basics include basil, oregano, thyme and tarragon. If you buy small bottles, these will be used up in a year.

If you want your family and friends to eat vegetables, make them look vibrant and taste great. They will disappear!

Note: You can roast ANY vegetables using these instructions (see photos of roasted sliced zucchini), which makes this the perfect recipe for cleaning out your fridge.

Also, if using dried herbs, please smell and taste them before adding to vegetables. If they have been on the shelf or in the drawer since longer than you can remember, they probably have no taste and need to be replaced.
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Serves 10-12 people

  • 2 bags mixed fresh baby vegetables (32 oz. each, I get these from Costco)
  • 3 tablespoons dried basil
  • 1 1/2 tablespoons dried oregano
  • 2 tablespoons olive oil
  • 2 teaspoons kosher salt
  1. Preheat oven to 425 degrees.
  2. Wash vegetables. Place in a large bowl. Toss with olive oil to lightly coat vegetables. Toss with dried basil and dried oregano.
  3. Place on 2 large baking sheets. Sprinkle kosher salt on top, distribute evenly.
  4. Roast 20-25 minutes until vegetables are cooked and start to brown very slightly.
  5. A NOTE: These can be made early in the day and warmed before serving.

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Vegetables|Entrees|Side Dishes