Roasted Vegetables with Herbs

This is  one of my absolutely favorite dishes. If you are looking for a delicious, healthy and super easy dish that can be served as a main course or on a side, you have to try this recipe! You literally put these in the oven and forty minutes later – voila! – you have a mouthwatering dinner ready. If you don’t happen to have fresh herbs, you can substitute them with their dried equivalents.

Ingredients (for 4 servings)

2 lbs.  of mini potatoes (like teeny tiny potatoes from Trader Joe’s)

3 large sliced peeled carrots (or one 1 lb. bag of baby carrots)

1 sliced leek (make sure to remove tough green outer leaves)

1 tablespoon of balsamic vinegar

1 tablespoon of sherry vinegar

4 tablespoons of olive oil

4-5 fresh sage leaves

1-2 springs of fresh rosemary

1 spring of fresh thyme

1 spring of fresh oregano



Arrange vegetables in a baking pan. Sprinkle with finely chopped herbs, salt and pepper. Drizzle with vinegars  and olive oil and gently toss to coat well. Roast in reheated oven at 450F for about forty minutes until potatoes and carrots feel tender when tested with a fork. After about 15 minutes of cooking time, check on vegetables every five or so minutes and mix them, so they roast evenly. If the vegetables brown too quickly while still staying firm inside, reduce heat to 400F. You can add more olive oil if the vegetables absorb the oil and become dry during the cooking.

Enjoy this dish as a main course for a light dinner or as a side to  fish or meat. On the picture below, it is served with lemon juice drizzled baby arugula and a pan-fried haddock. Amazing!


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