Herb Roasted VegetablesApr 14, 2021
Roasted vegetables aren’t just for side dishes. We’re tossing these Herb Roasted Vegetables with baby spinach leaves and our Creamy Garlic Dill Dressing for a robust salad bursting with flavor. We’re also layering them on tostadas with pickled red cabbage.
Coated with a variety of dried spices, these roasted veggies are full of aromatic herbs that will add depth to anything you toss them with. How will you serve them?
Herb Roasted Vegetables
Prep time: 10 minutes | Cook time: 30 minutes
Makes 4 ¾ cups
1 ½ cups Brussels sprouts, trimmed and sliced in half
1 ½ cups baby Dutch potatoes, sliced in half (and quartered, depending on their size)
2 cups broccoli florets
2 fennel bulbs, thinly sliced
1 Tbsp olive oil or vegetable broth
1 tsp sea salt
1 Tbsp dried thyme
1 Tbsp dried oregano
1 Tbsp dried dill
1 Tbsp garlic powder
freshly ground black pepper, to taste
- Preheat the oven to 400°F.
- On a baking sheet lined with parchment paper or a silpat mat, toss the vegetables with the olive oil and seasonings. Spread out all the vegetables except the broccoli evenly on the baking sheet. Roast for 25 minutes, stirring halfway during the cooking time.
- Add the broccoli and roast for an additional 5 to 7 minutes.
Spoiler Alert: Herb Roasted Vegetables will stay fresh in an air-tight container in the refrigerator for a week.
Batch it up! Herb Roasted Vegetables make a delicious side dish or can be tossed into salads and grain bowls.