Herb Roasted Vegetables

This is a wonderful veggie dish for the cool Fall nights. And the heat from the oven will warm your kitchen. I love a dual purpose dish! 🙂 

  • 1 pound small Carrots, peeled and cut in 3 inch pieces
  • 1 small Caulifower cut in 1 inch pieces
  • 1 bunch Brocolli, broken into small flowerettes
  • 1 large Sweet Onion, thin sliced
  • 2 cloves Garlic, peeled and pressed
  • 1/3 cup Extra Virgin Olive Oil (EVOO)
  • 1 teaspoon dried Basil
  • 1/2 teaspoon dried Dill Weed
  • 1/4 teaspoon dried ground Sage
  • Sea Salt and Black or Red Pepper to taste

Preheat oven to 400 F.

Place all the vegetables in a large mixing bowl. In a small bowl, mix the EVOO, basil, garlic, dill, sage, salt and pepper. Drizzle over the veggies and toss well to coat. Place the coated veggies in a 13×9 baking dish. Bake for about 30 minutes until veggies are nicely browned.

About okieranchwife

I am a transplant to Oklahoma and an escapee from an unspecifed Northeast State. I enjoy growing my gardens and cooking what I grow.
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