Rosemary and Thyme Roasted Vegetables

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

1. Preheat the oven to 425°F (220°C).
2. In a large mixing bowl, combine the diced potatoes, sliced carrots, chopped bell peppers, sliced zucchini, and sliced red onion.
3. Drizzle the olive oil over the vegetables and toss to coat evenly, ensuring all pieces are well covered.
4. Sprinkle the chopped rosemary, thyme, salt, and black pepper over the vegetables and toss again to ensure the herbs and seasonings are evenly distributed.
5. Spread the seasoned vegetables in a single layer on a large baking sheet to promote even roasting.
6. 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.
7. Remove from the oven and let cool slightly before serving hot as a delicious and colorful side dish.