Your choice of any: Carrots, sweet potatoes, butternut squash, red onion, broccoli, cauliflower, Brussels sprouts
Your choice of any: Zucchini, yellow squash, bell peppers, green beans, asparagus, grape or cherry tomatoes
1 ½ TBL dried oregano
1 ½ TBL dried rosemary (CRUSHED)
2 tsp dried thyme
2 tsp dried basil
½ tsp kosher salt
½ tsp black pepper, ground
Group A Veggies (5 cups)
Group B Veggies (5 cups)
Preheat oven to 425oF.
Keeping Group A and Group B veggies separate, cut each vegetable into 1” pieces. Tomatoes do not need to be cut.
In small mixing bowl, combine all dry seasoning ingredients (everything but EVOO).
Place Group A veggies on 1 (or 2) sheet pans, and Group B veggies on another 1 (or 2) sheet pans.
Sprinkle dry spice mixture evenly on top of all veggies. Toss to coat.
Pour EVOO evenly on top of all veggies. Toss to coat.
TIP: Make sure veggies are in a single layer. Do not overcrowd or layer or veggies will steam instead of roast. Roasting creates a dark caramelized crust that adds tremendous flavor and texture.
Cook Group A veggies for 25-30 minutes, flipping halfway to ensure even cooking.
Cook Group B veggies for 15-20 minutes, flipping halfway to ensure even cooking.
Serve hot from oven.
TIP: Stays fresh in fridge for one week! Leftovers are delish hot or cold in salad, pasta, eggs, or on their own.