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Roasted Vegetable Medley

Yield: 5 Servings | Prep Time: 1 Hour

Ingredients:

   Potatoes:

  • 4 Tbs. olive oil
  • 2 lb. fingerling potatoes, halved
  • 1 Tbs. minced onion
  • 2 Tbs. minced parsley
  • ½ tsp. salt
  • ¼ tsp. ground black pepper

Broccolini:

  • 2 bunches broccolini
  • 1½ tsp. minced garlic
  • 2 Tbs. olive oil
  • Salt
  • Pepper

Carrots:

  • 2 lb. carrots, peeled and quartered
  • 3 Tbs. olive oil
  • Salt
  • Pepper
  • Chopped parsley (optional)

Instructions:

     Potatoes:

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Toss potatoes and onion in olive oil to coat.
  3. Bake in preheated oven until potatoes are tender, about 40 minutes. Sprinkle parsley over potatoes and season with salt and pepper; toss.

Broccolini:

  1. Preheat oven to 400F. Wash and trim the broccolini and cut in portions for the larger pieces. Lay on a rimmed baking sheet. Mix the garlic with the olive oil. Toss the broccolini with the olive mixture. Sprinkle with Kosher salt and pepper. Roast for 20-25 minutes. or until tender and crispy.

Carrots:

  1. Preheat oven to 400º. On a large baking sheet, toss carrots with olive oil and season generously with salt and pepper.
  2. Roast until tender and lightly caramelized, 30 minutes.
  3. Garnish with parsley, if desired, before serving.