GARLIC HERB ROASTED VEGGIES
GLUTEN-FREE | DAIRY-FREE
I have always loved roasting veggies in the oven. My roommate and I went through a phase where we ate red skin potatoes almost every morning and night because we perfected the recipe. Ever since, I've continued to make veggie medleys. It can be changed up with whichever veggies you love, just make sure you research the appropriate time for that veggie to cook to avoid overcooking them.
- one 1.5 Lb bag of petite red potatoes
- one 1 Lb bag of baby carrots
- half a Lb of green beans
- olive oil
- thyme + rosemary (fresh, if can be)
- salt, garlic powder + pepper to taste
Preheat oven to 400 degrees.
Cut red potatoes into halves even fourths if need be, and cut ends off green beans. Wash all veggies very well!
In a large bowl, toss together potatoes + carrots with 2 1/2 tbs olive oil, thyme, rosemary, salt, pepper + garlic.
Place foil on a baking sheet, large enough to fit all the veggies. If you need to use two trays, be sure to evenly spread them on both. Cook for 20 minutes.
Toss green beans in the bowl with remaining tbs of olive oil and season as said in step 3.
After 20 minute timer goes off, add green beans to the baking sheet(s), add garlic powder, (**I added a 1/2 cup of melted butter as well, this step is not needed).
Roast all the veggies together for 25 minutes until all are tender + slightly browned.
Serve + enjoy :)
In the photo above was a meal I made for my sweet grandpa! I paired the roasted veggies with a Creamy Tuscan Chicken, a dish inspired by Krista Rollins. It tasted like a meal I would buy from a restaurant. I was so happy with how good it turned out on my first try. Take a peak at my recipe page for the Creamy Tuscan Chicken recipe!
TIPS FOR THE VEGGIE MEDLEY:
- You can use any veggies you want! Just make sure when modifying the recipe, that you look up the correct times to cook the veggies. In this recipe, the potatoes and carrots take longer to cook so they go in first. If I put the green beans in originally at the same time, they would've burnt and it would've changed the whole flavor profile of the dish.
- Make sure if you do change up your veggies, that the flavor profiles of them mix well.
- They key to knowing when the dish is done is easily being able to stick a toothpick in each veggie.
- Try to cut each veggie about the same size to allow for all of them to cook evenly.
- Season, season, season! Seasonings are what make this side dish. Without seasonings, the veggies could be bland. Use the ones listed in the recipe as well as whichever ones you like best!
- Make sure to soak all veggies in the olive oil, so they don't dry up in the oven.
I would love to hear what your favorite veggie medley is! Please send me your recipe, I would love to share it and you on my page!
Thank you! :)