Herby Oven Roasted Vegetables |

Description

These Herby Oven Roasted Vegetables turns a colourful pile of everyday vegetables into a seriously tasty side dish. The garlic, herbs, and a splash of vinegar give everything plenty of flavour, while the hot oven brings out those lovely browned edges.

Ingredients

Units Scale

62.5 ml olive oil
10 ml minced or grated garlic
35 ml pure white vinegar
7.5 ml dried thyme
5 ml coarse salt
2.5 ml black pepper
5 - 7.5 ml dried rosemary
15 ml dried basil
600 g peeled and cubed butternut squash
300 g cauliflower florets and broccoli florets
100 g Brussels sprouts, halved
250 g Mushrooms, cut into quarters
200 g Red pepper, cut into chunks
130 g white onion, cut into chunks
225 g potatoes, cut into chunks
Fresh parsley, for garnish

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Instructions

Preheat the oven to 450⁰F (230⁰C). Line a large baking sheet with parchment paper and lightly spray it with cooking spray.
In a large mixing bowl, whisk together 62.5 ml olive oil, 10 ml minced or grated garlic, 35 ml white vinegar, 7.5 ml dried thyme, 5 ml coarse salt, 2.5 ml black pepper, 5 – 7.5 ml dried rosemary and 5 ml dried basil.
Add 600 g cubed butternut squash, 300 g cauliflower and broccoli florets, 100 g halved Brussels sprouts, 250 g mushrooms, 200 g red pepper, 130 g white onion and 225 g cubed potatoes. Toss really well so the vegetables are coated with the oil and herb mixture. Don’t just give them a quick stir, as the seasoning can settle at the bottom of the bowl.
Spread the vegetables over the prepared baking sheet in a single layer. Try not to pile them up. If they’re crowded, use two baking sheets instead. That little bit of extra space helps the vegetables roast and brown rather than steam.
Roast for 30 minutes, then carefully stir and turn the vegetables so they cook evenly. Return the pan to the oven and roast for another 15 minutes, checking near the end. The potatoes and butternut squash should be tender inside, while the edges of the vegetables should have some lovely browned bits.
If the vegetables are tender but you’d like more colour, broil them for another 3 to 5 minutes. Keep an eye on them at this point because the garlic and smaller pieces can brown quickly.
Scatter fresh or even dried parsley over the vegetables before serving, if you like.

Notes

Own creation, prepared, tried, and tested by Esme Slabs: SA Tasty Recipes – Saffas Daily Recipes and EsmeSalon Homemade Recipes

Nutrition

Serving Size: 1
Calories: 231
Sugar: 6.8 g
Sodium: 328.1 mg
Fat: 12.2 g
Saturated Fat: 2 g
Trans Fat: 0 g
Carbohydrates: 34 g
Fiber: 11.2 g
Protein: 6.9 g
Cholesterol: 0 mg