Garlic Herb Oven Roasted Vegetables
This delightful medley of oven-roasted vegetables is infused with garlic and herbs, enhancing the natural sweetness of each veggie. Perfect as a side dish for any meal.
Equipment
- baking dish
- Large Bowl
- aluminum foil
Ingredients
- 2 pounds baby potatoes punctured with a fork
- 1 pound brussels sprouts cut in half
- 1 pound sweet potatoes diced
- 1 each red or yellow onion sliced
- 3 medium carrots sliced
- 4 cloves garlic halved
- 8 ounces fresh mushrooms destemmed and cut in half
- 3 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon fresh rosemary chopped, optional
- 1 teaspoon garlic salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, mix all vegetables and garlic with olive oil, thyme, rosemary, garlic salt, and black pepper. Ensure everything is evenly coated.
- Transfer the seasoned vegetable mix to a 9x13-inch baking dish and cover tightly with aluminum foil.
- Bake in the preheated oven for 30 minutes. Afterward, uncover, give it a good stir, and continue roasting for another 30 minutes or until they are tender enough to be pierced with a fork.
- Serve hot and enjoy your delicious roasted vegetables!