Rosemary and Thyme Roasted Vegetables

Name: Rosemary and Thyme Roasted Vegetables
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4 servings
Ingredients: {'ingredient': 'Olive oil', 'amount': '3 tablespoons'}; {'ingredient': 'Salt', 'amount': '1 teaspoon, or to taste'}; {'ingredient': 'Black pepper', 'amount': '1/2 teaspoon, or to taste'}; {'ingredient': 'Fresh thyme', 'amount': '2 tablespoons, chopped'}; {'ingredient': 'Fresh rosemary', 'amount': '2 tablespoons, chopped'}; {'ingredient': 'Red onion', 'amount': '1, sliced'}; {'ingredient': 'Zucchini', 'amount': '2, sliced'}; {'ingredient': 'Bell peppers', 'amount': '2 (any color), chopped'}; {'ingredient': 'Carrots', 'amount': '2, peeled and sliced'}; {'ingredient': 'Potatoes', 'amount': '2 cups, diced'}

Indulge in a vibrant medley of seasonal vegetables, perfectly roasted to bring out their natural sweetness and enhanced by the aromatic flavors of fresh rosemary and thyme. This delightful dish not only fills your kitchen with a captivating herbaceous aroma but also makes for a stunning side that complements any meal. Roasted vegetables have been a staple in kitchens around the world for centuries, showcasing the beauty of simplicity and the art of enhancing nature's bounty.

Servings: 4

Ingredients

Olive oil (3 tablespoons)
Salt (1 teaspoon, or to taste)
Black pepper (1/2 teaspoon, or to taste)
Fresh thyme (2 tablespoons, chopped)
Fresh rosemary (2 tablespoons, chopped)
Red onion (1, sliced)
Zucchini (2, sliced)
Bell peppers (2 (any color), chopped)
Carrots (2, peeled and sliced)
Potatoes (2 cups, diced)

Instructions

Preheat the oven to 425°F (220°C).
In a large mixing bowl, combine the diced potatoes, sliced carrots, chopped bell peppers, sliced zucchini, and sliced red onion.
Drizzle the olive oil over the vegetables and toss to coat evenly, ensuring all pieces are well covered.
Sprinkle the chopped rosemary, thyme, salt, and black pepper over the vegetables and toss again to ensure the herbs and seasonings are evenly distributed.
Spread the seasoned vegetables in a single layer on a large baking sheet to promote even roasting.
Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and lightly browned, stirring once halfway through to ensure even cooking.
Remove from the oven and let cool slightly before serving hot as a delicious and colorful side dish.

Dietary Information

Servings: 4 • Dish Type: Side Dish • Prep Time: 15 minutes • Cook Time: 30 minutes • Calories: 180 • Fat: 8g • Carbs: 28g • Protein: 3g • Sodium: 300mg • Sugar: 3g

Rosemary and Thyme Roasted Vegetables

Servings: 4

Ingredients

Instructions

Dietary Information

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