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Hi Recipe Critic readers!!!! How’s it going? It’s Jenn, from Eat Cake For Dinner, back to share one of my favorite side dishes with you. Did you know that I am a huge vegetable lover? I love roasting a bunch in the oven and enjoying them for dinner and then for lunch the next day. I always use red potatoes and baby carrots to save on time, because you don’t have to peel them. In the Summer, I also like to throw in some fresh sliced zucchini and chopped tomatoes from the garden.
I grow basil each year and this year I also tried oregano. So far so good and I have been throwing fresh herbs in everything, including these vegetables. If you have other herbs you like, throw them in too. Rosemary or thyme would be delicious and add lots of flavor.
I have already made this twice in the past few weeks. The vegetables are soft and tender and perfectly seasoned. If you want the vegetables to get a little crispy and caramelized, you will want to divide them between two baking sheets. Serve with my favorite Grilled Basil Rub Chicken and Baking Powder Biscuits or Copycat Famous Dave’s Cornbread Muffins.
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Italian Roasted Veggies
Ingredients
- 4 medium chopped red potatoes, unpeeled
- 1 (16-ounce) bag baby carrots
- 1 small sliced zucchini
- ½ cup chopped onion
- 2 teaspoons minced garlic
- 2 tablespoons Italian seasoning
- 1 tablespoon fresh basil, chopped
- ½ tablespoon fresh oregano, chopped
- ½ tablespoon fresh parsley, chopped
- 1 teaspoon salt
- cracked black pepper
- 2 tablespoons olive oil
Instructions
- Preheat the oven to 375 degrees Fahrenheit. Spread out onto a large baking sheet that has been lined with foil and sprayed with cooking spray.
- Add 4 medium chopped red potatoes,, 1 (16-ounce) bag baby carrots, 1 small sliced zucchini, ½ cup chopped onion, and 2 teaspoons minced garlic to a large bowl. Drizzle with 2 tablespoons olive oil, and sprinkle with 2 tablespoons Italian seasoning, 1 tablespoon fresh basil, ½ tablespoon fresh oregano, ½ tablespoon fresh parsley, 1 teaspoon salt, and cracked black pepper. Stir together until everything is evenly coated with oil and herbs.
- Pour the vegetable mixture onto the prepared pan and evenly space out the vegetables in a single layer.
- Bake for 35 minutes or until the vegetables are tender. Bake longer for crispier vegetables.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Those are some beautiful look veggies! Great recipe 🙂
Happy Blogging!
Happy Valley Chow