Roasted Vegetables with Veggie Roasting Herbs

What's so great about roasting vegetables?

Commonly we find ourselves making the standard, three piece meal of meat, starch, and vegetables, which is great. They are nutritious, delicious and an easy goal for menu planning. But when you are tired of the hum drum of microwaved broccoli, peas, the occasional green bean, dinner repeat remix, we suggest to you roasting some of those other “foreign” veggies you see in the store. 

Roasting can turn boring potatoes and too strong to eat onions into the stars of your plate. Color up your meal with the additions of bright orange butternut squash and yellow and green zucchinis. Add red, yellow, and orange peppers for an even bigger pop of color. They are truly an excuse to expand what vegetables you do eat. 

But roasted vegetables can go a lot further than as a dinner side. Use them as a pizza topping or in a pasta dish. They can be chopped fine and put as the filling in homemade ravioli. Add them to a cold pasta salad for a pop of color and developed secondary flavors. Eat them with scrambled eggs for breakfast or as a ingredient in your lunch sandwich.

The possibilities of what you can do with roasted vegetables are really endless. They can be eaten hot or cold and can be cooked ahead and reheated at the last minute. We love them for their simplicity, endless combinations, and versatility. 

So hit the grocery store and pick up some root vegetables that you never buy, search your pantry for that long lost onion and potato, and check the drawers in your fridge for some veggies that you had first thought to cook in the microwave. Mix it all together with some MarnaMaria Veggie Roasting Herbs, roast them in the oven, and you are good to go!

📖 Recipe

Roasted Vegetables with Garlic and Fennel

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: MarnaMaria Spices & Herbs

Print Recipe

Pin Recipe

---

Ingredients

Scale 1x2x3x

• 4 lbs. chopped vegetables (carrots, potatoes, sweet potatoes, turnips, butternut squash, onions, asparagus, etc.)
• 3 tbsp. olive oil
• 1 tbsp. MarnaMaria Veggie Roasting Herbs
• 1 tbsp. Kosher Salt
• 1 tsp. black pepper

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat oven to 425ºF
2. Arrange vegetables on a prepared baking sheet
3. Drizzle evenly with olive oil
4. In a small bowl, combine the MarnaMaria Veggie Roasting Herbs, the salt, and the pepper. Sprinkle over the vegetables.
5. Using your hands, mix the vegetables until they are evenly coated with the oil and herb mixture.
6. Roast for 30 minutes or until the vegetables are tender and have begun to caramelize.

---