Description
A delightful medley of roasted red baby potatoes, sweet mini peppers, and crisp broccoli, enhanced with fresh dill and parsley.
Ingredients
Scale
- 2 lbs. red baby potatoes
- 2 lbs. sweet mini peppers
- 2 lbs. cauliflower
- 2 lbs. carrots
- 2 lbs. broccoli or zucchini
- ½ cup chopped organic fresh dill
- ½ – ¾ cup organic chopped parsley
- 1 large head organic or homegrown garlic
- Salt and pepper to taste
- 4 tbsp. melted butter
Instructions
- Preheat your oven to 425°F (220°C).
- Wash, peel, and chop all your chosen vegetables into bite-sized pieces.
- Drizzle melted butter over the chopped vegetables. Add salt and pepper, along with half of the dill and parsley.
- Spread the seasoned vegetables on your baking sheet in a single layer.
- Roast in your preheated oven for 25–35 minutes, stirring halfway through.
- Remove from the oven and sprinkle the reserved fresh dill and parsley before serving.
Notes
Avoid overcrowding the baking sheet to ensure even roasting. Feel free to customize with your favorite seasonal vegetables.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 5g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 30mg