Ingredients

The following ingredients have 4 Servings
  • 3 tablespoons olive or avocado oil
  • 3 medium carrots (peeled and cut into 1 - 1-1/2 inch chunks)
  • 1 bunch asparagus (stems removed)
  • 1 pound about 4-1/2 cups baby red potatoes (halved or quartered)
  • 1 medium red bell pepper (cut into 1 - 1-1/2 inch chunks)
  • 3/4 tablespoon dried oregano
  • 3/4 tablespoon dried rosemary leaves
  • 1 teaspoon dried thyme leaves
  • 1 teaspoon dried basil
  • Freshly cracked pepper and sea salt
  • Optional: fresh herbs such as thyme, parsley, rosemary to garnish

Instruction

  • Preheat oven to 400ºF. Use a large (11x17-inch) or 2 smaller sheet pans and set aside. Prepare the veggies: peel the carrots and cut into large chunks (if they are thick do 1 inch chunks if they are thinner do 1-1/2 inch chunks), chop stems off of asparagus tips and discard, halve the baby red potatoes (quarter especially large ones), remove ribs and seeds from red bell pepper and cut into large 1 inch to 1-1/2 inch chunks/slices.
  • Place all the prepared vegetables in a large bowl and toss with oil and seasonings. I like to mix all of my seasonings in a small bowl before adding to the vegetables to ensure they are all evenly coated in seasoning.
  • Place veggies evenly (do NOT overlap or you'll steam the veggies instead of roasting them) on the prepared baking sheet(s). Add salt and pepper to taste (I add about 1/4 teaspoon sea salt and about 1/4 teaspoon pepper).
  • Place on middle rack in oven and bake for 35 to 40 minutes. You can flip veggies after about 20 minutes of roasting, but I usually don't.
  • Remove from the oven and enjoy immediately.