Make these spring roasted veggies and enjoy them just as they are, with a sauce on top, or serve them as a rich, flavorful side dish.
baby potatoes baby carrots greens cherry tomatoes thyme rosemary oil
Roasting is a great technique that brings out the natural sweetness and depth of flavor in vegetables.
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.
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.
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.
Spread them out in a single layer on the baking sheet so that they can roast and caramelize without steaming each other.