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Elevate your springtime dining experience with our expert guide to roasting seasonal vegetables. Discover tips, tricks, and delicious recipes to make the most of the vibrant flavors of the season.
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Yield
4-6 people
Type
Vegetarian
Time
10 min
Level
Beginner
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baby potatoes baby carrots greens cherry tomatoes thyme rosemary oil
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Roasting is a great technique that brings out the natural sweetness and depth of flavor in vegetables.
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For this recipe, I like to use baby potatoes and frozen baby carrots as the base, but you can easily customize the veggies to whatever you have on hand or whatever’s in season.
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Cherry tomatoes add a burst of juicy sweetness, and I like to toss in plenty of fresh herbs like parsley, dill, thyme, and rosemary to add extra flavor and aroma.
Choose really small baby potatoes. They’re a lot better than the bigger ones.
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1
The key to getting perfectly roasted veggies every time is all in the prep. Make sure to cut the veggies into evenly sized pieces so that they cook evenly.
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2
Spread them out in a single layer on the baking sheet so that they can roast and caramelize without steaming each other.
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3