This basic recipe works for a lot of roasted vegetables including broccoli, asparagus, fresh green beans, baby potatoes, and of course the sweat peas.
My common method to prep for roasted veggies is to mix all ingredients in a large stainless mixing bowl and spread out a single layer on a foil lined baking pan. The most common ingredient usually includes some sort of fat such as olive oil. There are countless variations to herbs that can be added or omitted based on personal preference. As often as I can, I use Freeze-Dried Herbs (Litehouse Brand) My reason is that I do not have to worry about a lot of “fresh” stuff going to waste.
Based on a pre-heated 450 oven, the 7 – 8 minute time is a good base-line time for broccoli and green vegetables. 15 – 18 minute time usually works for baby spuds (quartered)
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This basic recipe works for a lot of roasted vegetables including broccoli, asparagus, fresh...