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Preheat the oven to 400F
Combine the oil, rosemary, thyme, salt and pepper in a large zip lock bag. Add the vegetables and toss so the vegetables are evenly coated with oil and herbs.
Spread the vegetables evenly in a non stick roasting pan and roast stirring occasionally until the shallots are caramelized and the vegetables are browned and tender. About 40 minutes depending on chunk size.
Roasting the veggies always makes them taste better. I substituted a large onion for the shallots and added a sweet yellow pepper.
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Crystil 3 years agoNever to be made again with this particular recipe. It sounded so good but lacked a LOT in flavor (yes, even with the fresh herbs!)
RKG1 6 years agoRoasting the veggies always makes them taste better. I substituted a large onion for the shallots and added a sweet yellow pepper. [I posted this recipe.]