One of the reasons I love this recipe is because it can be applied to any root vegetable, as well as some others! You could use potatoes, carrots, beets, Brussels sprouts, etc. It’s pretty easy and it only takes a couple basic ingredients. You can also switch up the herb and seasoning combination, depending on the protein you choose to pair with it. I make roasted vegetables a couple nights each week because you can pair them with any protein.
- Baby potatoes (I used red and yellow)
- Whole Carrots, peeled
- Olive Oil (about 2-3 tablespoons)
- Fresh Thyme, 1-2 tablespoons chopped
- Fresh Basil, 1-2 tablespoons chopped
- Salt and Pepper, to taste
Preheat the oven to 400˚ and have an oven-safe pan or dish ready (I always use a rimmed cookie sheet). Cut your desired vegetables into bite-size pieces. For baby potatoes, I cut them into halves or quarters depending on the size. After chopping and washing vegetables, put them in a large mixing bowl and drizzle olive oil and seasonings over the top. Toss with utensils thoroughly and pour onto your baking dish. Roast the vegetables in the oven for 30-40 minutes, or until softened. Check the vegetables after 25-30 minutes for tenderness, and continue cooking another 10 minutes if necessary.
Enjoy! Let me know your favorite vegetables to roast below.