Open Categories +

Blog Home

Herb Roasted Veggies

Melissa's Kitchen Masterlist
Effortless Entertaining
The Skinny on the Italian Diet
Now Trending:
I'm Melissa!

A Food Network chef + mama obsessed with Aperol spritzes, travel, and mouth watering food. I also own a gorgeous cooking school in Italy. My mission? To share the secrets of La Dolce Vita so you can create a healthy, beautiful, delicious life filled with joy!

hello,

Ready to Manifesto Some Miracles?

tell me more

Grab a copy of my lastest book "Miracles Manifested" and enter to win a trip to Italy valued at $7000!

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

Print

  • Author: Melissa Mayo

Ingredients

Scale
  • 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.

Did you make this recipe?

Share a photo and tag me @themelissamayo— I can't wait to see what you've made!

+ show Comments

- Hide Comments

add a comment

Reply...

I'm Melissa, your host & tour guide.

A Food Network chef, author, mamma, eternal optimist, wannabe-mermaid, spice mixologist, and “dough therapist” (yep, it’s a thing)—

I'm also the founder of Susina Cucina, the gorgeous, Italian cooking school I manifested into my reality. I’m obsessed with Aperol spritzes, travel, and mouthwatering food… especially pizza and pasta.

more about me

Ciao Bella,

enter now →

In Italy, they add work and life on to food and wine.

Win a one-week luxury trip to Tuscany 

The Magic of Italy
without the planning

Explore

Food Netwok Chef, Melissa is dishing up delicious food and a once-in-a-lifetime experience for your soul.

find out more →

Hands down the prettiest, do-it-yourself, easy-to-use, customizable, website templates on the internet. They look super expensive, but I promise they won't break the bank. 

Tonic Site Shop

Want a site like mine?

check it out →

@themelissamayo

For delicious recipes, travel guides, inspiration and more, join me on Instagram.

follow along