Roast Vegetables with Herbs
Something magical happens when vegetables get roasted in the oven when common vegetables turn into food gold. While vegetables are wonderful roasted with olive oil, salt and pepper, they become almost elegant with the addition of fresh herbs.
Ingredients
- large purple or red onion · 1
- Medium red potatoes, rinsed and scrubbed · 5
- salt and pepper, to taste ·
- New Carrots, washed · 4
- Balsamic vinegar · 2 tablespoons
- Herbie's Roast Vegetable Herb Mix · 1 package
- Butternut squash, peeled and seeded · 4 pounds
- extra virgin olive oil · 1/4 cup
Instructions
Food doesn't have to be gourmet to taste great and great tasting food can be created right in your own kitchen and with some vegetables, roasting intensifies their sweetness, which might otherwise go under noticed while with others a more savory flavor is developed under roasting.
The ingredients call for balsamic vinegar but if you have verjus this is a great substitute.
The vegetables are scattered loosely across a two roasting pans, then are baked at 450-degrees F. in order to allow the caramelization. Overcrowding the vegetables will cause them to steam rather than roast.
Preheat oven to 450-degrees F.
Line two shallow baking pans (1-inch sides all around) with foil; set aside.
Cut the vegetables into about 1-inch square pieces about a single bite size.
Place in a large bowl. Sprinkle with the Herbie's Roast Vegetable Herb Mix.
Drizzle the olive oil over the vegetable/herb mixture. Toss lightly until the vegetables are well coated. The vegetables need to be well coated with the olive, but they don’t have to be swimming in it.
Distribute evenly between two pans in a single layer. Do not overcrowd the vegetables. Sprinkle with salt and pepper, to taste.
Roast for about 20-25 minutes in the oven, rotating pans after ten minutes.
The vegetables are ready when they just begin to turn brown in some places and the potatoes pierce easily with a fork or wooden skewer.
Just before you consider them ready splash the Balsamic Vinegar or Verjus and continue cooking for another 5 minutes or until cooked through. Do not overcook.
The vinegar or verjus should have caramelized on the outside of the vegetables.
