Scarborough Fair Roasted Vegetables
Ingredients
- 1 pound baby carrots
- 1 1/2 pounds baby red potatoes,
- 1/4 cup olive oil
- 2 teaspoons fresh sage
- 2 teaspoons fresh rosemary
- 2 teaspoons fresh thyme
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon garlic
- 1 onion
- 1 pound zucchini
- 1/2 pound mushrooms,
- 1 tablespoon fresh parsley,
Shop ingredients
Instacart® is a registered trademark of Maplebear Inc.
Instructions
- Preheat oven to 400 degrees F (200 degrees C) and place an oven rack in the lowest position. Prepare a rimmed sheet pan with foil or parchment paper.
- In a large bowl, combine carrots and red potatoes.
- Combine olive oil, sage, rosemary, thyme, salt, and pepper in a bowl. Mix well.
- Pour half of olive oil-herb mixture over potatoes and carrots, stir well, and spread in a single layer on the prepared pan.
- Roast in the lowest position in the preheated oven, about 20 minutes.
- Meanwhile, add garlic to remaining olive oil and herb mixture and stir well.
- Combine onion, zucchini, and mushrooms in the same bowl used for potatoes and carrots. Add garlic-olive oil-herb mixture and stir well.
- At the 20 minute mark, remove sheet pan from the oven and add seasoned onion, zucchini, and mushrooms. Stir to combine, and spread vegetables evenly in the sheet pan.
- Return to the oven and roast until as tender as you like, 20 to 25 minutes more. Garnish with minced fresh parsley. Serve warm.
Source
Original recipe: View Original