These Crispy Golden Veggies are about to become your GO-TO side dish!
I used all the fresh herbs in my Italian garden to add flavor. And they are just brilliant. The sugars in the vegetables come to the surface and create a candy-like caramelized crust.
They are so addictive they will literally disappear when you make them.
If I’m entertaining I have to make a double batch, cause everyone in the house keeps on snacking on them before the guests arrive.
They are absolutely perfect with just about anything!
You are so welcome. Don’t forget to tag me in your delicious creations.
Buon appetito
xxx MM
Herb Roasted Veggies
Ingredients
- 2 cups of carrots
- 3 cups of sweet potatoes
- 5 cups of potatoes
- 2 cups of red onion
- 1 ½ cups celery
- 2 cups of butternut
- A handful of each – fresh sage, rosemary, thyme
- 1 ½ TBS Coase salt and 1 TBS black pepper
- Italian olive oil
Instructions
Preheat oven to 400°F/ 200 C.
Cut all the veggies into 1 inch/2.5 cm cubes. Place them in a large mixing bowl.
Chop the fresh sage, rosemary and thyme into a fine herb rub. It should yield about a cup.
Add these to the bowl along with the salt and pepper. Drizzle generously with a good Italian olive oil and massage to coat evenly with oil and spice.
Line 2 -4 baking sheets with parchment paper (depending on how many veggies you are making). The goal is to keep the veggies are one layer thick, so they caramelize and brown. If you overcrowd them they will boil. So if you’re making a lot of veggies cook them in multiple batches.
Place them in the oven and roast for 40 to 45 minutes tossing them mid-way. Roast until they are golden. Adjust salt and pepper to taste and drizzle with good olive oil before serving.
Serves 8 – 10
Notes
You can make them ahead of time and reheat them. Drizzle with a good Italian olive oil before serving.
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