Chef Debbi Dubbs
Oven-Roasted Vegetables with Fresh Herbs
Category
Side Dish
Servings
4 servings
Prep Time
30 minutes
Cook Time
15 minutes
Author:
Chef Debbi Dubbs
Ingredients
-
3 tablespoons parsley - chopped
-
3 tablespoons thyme - chopped
-
3 tablespoons basil - chopped
-
1/4 cup Balsamic Vinegar
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1 garlic - clove, minced
-
1/2 cup Olive Oil
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16 Baby Zucchinis, trimmed
-
16 Baby Yellow Squash, trimmed
-
1 Red Bell Pepper, cut in 1 inch pieces
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1 Yellow Bell Pepper, cut in 1 inch pieces
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2 bunches Baby Beets, tops removed leaving 0.5 inch of stems
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8 Cipolline Onions, peeled
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2 bunches Turnips, cleaned
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1 pound Baby Dutch Yellow® Potatoes (DYP's) halved
-
1 bunch Carrots (or Melissa's Sweet Baby Carrots) trimmed
-
2 bunches Asparagus Spears, trimmed
Directions
Combine parsley, thyme, basil, vinegar and garlic in small bowl; set oven to 425°F. Line a baking sheet with foil.
Combine vegetables, except beets and asparagus in large bowl.
Drizzle vinaigrette (reserve some vinaigrette for beets and asparagus) over vegetables and toss to coat.
Arrange vegetables in a single layer on prepared baking sheet.
In a piece of foil toss beets with olive oil and fold foil up to close. Place on baking sheet.
Roast until browned and fork tender, approximately 15 minutes.
The last 5 minutes add asparagus that has been tossed with a little oil. Season with salt and pepper.
Served warm or at room temperature, these vegetables will disappear quickly from your table.
If there are any leftovers, serve them in a cool, summer salad the next day.
Filed in:
Baby Dutch Yellow Potatoes,
Baby Dutch Yellow® Potatoes (DYP's),
Baby Red Beets,
Baby Summer Squash,
Basil,
Cipolline Onions,
Organic Asparagus,
Organic Bell Peppers,
Organic Garlic,
Organic Parsley,
Organic Zucchini,
Oven Roasted,
Oven-Roasted Vegetables with Fresh Herbs,
Parsley,
Side Dish,
Sweet Baby Carrots,
Thyme,
Turnips,
Yellow Squash,
Zucchini
