Roasted Vegetables

READY IN: 50mins
Recipe by Scarlett516

Leaving the vegetables covered with cling film for about 2 hours before roasting helps to give more flavor. For best results, use fresh garlic instead of substituting garlic powder.

Top Review by Bonnie G #2

Made this for our Thanksgiving table and it was one of the best dishes we had. What a great way to present veggies, even the picky DGSs ate it. I used baby red potatoes, added sweet potatoes and mushrooms, then followed the mixing and roasting directions as directed using a blend of all of the suggested herbs and of course the fresh garlic. It was a true favorite and will be repeated often from now on. Thanks so much for posting such a wonderful recipe

Ingredients Nutrition

Directions

  1. Pre-heat the oven to highest setting.
  2. Need a solid baking sheet 16x12 inches.
  3. First scrub the carrots & parsnips, dry them well & place in a large bowl with all the other prepared veg.
  4. Now add the crushed garlic, olive oil & mixed herbs, then mix to make sure they are covered well with oil.
  5. Arrange on baking sheet, sprinkle with salt & pepper & cook in pre-heated oven on a high shelf for 35-40 mins or until they are cooked through.

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