A delightful recipe for roasting vegetables with a flavorful herb infusion, perfect for any meal.
Preheat your oven to 400°F (200°C).
Preheating ensures even cooking and optimal roasting results.
Wash and dry all the vegetables. Peel the carrot and onion, then cut all vegetables into evenly sized pieces.
Uniform sizes help the vegetables cook evenly.
In a mixing bowl, combine the vegetables with olive oil, salt, pepper, and chopped rosemary and thyme. Toss to coat evenly.
Ensure all pieces are well coated for maximum flavor.
Line a baking sheet with parchment paper and spread the vegetables out in a single layer.
Avoid overcrowding to allow proper roasting.
Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.
Stirring ensures even caramelization and prevents sticking.
Serve the roasted vegetables warm, garnished with additional fresh herbs if desired.
Fresh herbs add a burst of flavor and visual appeal.
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