Herb-Infused Oven Roasted Veggie Basket
A colorful and delicious mix of roasted vegetables infused with fresh herbs.
Ingredients
- 2.0 cups baby potatoes, halved
- 1.0 cups carrots, sliced into thin rounds
- 1.0 cups bell peppers, chopped
- 1.0 cups zucchini, sliced
- 1.0 cups asparagus, trimmed and cut into 2-inch pieces
- 0.5 cups cherry tomatoes, halved
- 3.0 tablespoons olive oil
- 2.0 tablespoons unsalted butter, melted
- 4.0 cloves garlic, minced
- 2.0 teaspoons fresh thyme, chopped
- 2.0 teaspoons fresh rosemary, chopped
- 1.0 teaspoon fresh oregano, chopped
- 0.0 to taste salt
- 0.0 to taste pepper
Instructions
- Preheat the Oven: Start by preheating your oven to 425°F (220°C).
- Prepare the Veggies: In a large mixing bowl, combine the baby potatoes, carrots, bell peppers, zucchini, asparagus, and cherry tomatoes.
- Make the Herb Butter Mixture: In a small bowl, whisk together the olive oil, melted butter, minced garlic, thyme, rosemary, oregano, salt, and pepper until well combined.
- Toss the Vegetables: Pour the herb butter mixture over the vegetables and toss until all the veggies are evenly coated.
- Arrange in a Basket: Lay the coated vegetables in a single layer on a large baking sheet lined with parchment paper, creating an inviting colorful veggie basket.
- Roast in the Oven: Place the baking sheet in the preheated oven and roast the vegetables for 25-30 minutes, or until they are tender and lightly browned. Toss the veggies halfway through for even roasting.
- Serve: Once done, remove from the oven. Optionally, garnish with fresh parsley before serving warm. Enjoy your delicious roasted veggies!
Notes
Optional garnish with fresh parsley.