Grandmabots HerbRoasted Vegetables

These herb-roasted vegetables are not only delicious but also perfect for meal prep as they can last up to a week in the refrigerator. They are versatile, flavorful, and a great addition to any meal!

Ingredients:

• 2 cups baby potatoes, halved
• 2 cups carrots, peeled and chopped into chunks
• 2 cups bell peppers, sliced
• 2 cups zucchini, sliced
• 1 red onion, cut into wedges
• 3 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper, to taste

Instructions:

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the baby potatoes, carrots, bell peppers, zucchini, and red onion.
3. In a small bowl, mix together olive oil, minced garlic, dried thyme, dried rosemary, salt, and pepper.
4. Pour the herb mixture over the vegetables and toss until evenly coated.
5. Spread the vegetables in a single layer on the prepared baking sheet.
6. Roast the vegetables in the preheated oven for about 30-40 minutes, or until they are tender and caramelized, stirring halfway through the cooking time.
7. Once roasted, remove the vegetables from the oven and let them cool before transferring them to an airtight container.
8. Store the herb-roasted vegetables in the refrigerator for up to a week. Enjoy them as a side dish, add them to salads, or use them in wraps and sandwiches!

Flavor Profile:

These herb-roasted vegetables are a medley of earthy flavors from the potatoes, carrots, peppers, zucchini, and onions, enhanced by the aromatic blend of garlic, thyme, and rosemary. The roasting process intensifies the sweetness of the vegetables while the herbs add a savory depth to the dish. They are versatile, satisfying, and perfect for incorporating into various dishes throughout the week! Feel free to use your favorite herbs and vegetables to personalize this recipe.