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Spring Vegetables Oven Roasted

Spring Oven Roasted Vegetables

Gourmandelle.com
Make these spring oven roasted vegetables and enjoy them just as they are, with a sauce on top, or serve them as a rich, flavorful side dish. 
5 from 2 votes
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Side Dish
Cuisine American, European
Servings 6
Calories 374 kcal

Ingredients
 
 

  • 1,5 kg baby potatoes
  • 2 cups baby carrots
  • 6 cherry tomatoes
  • 6 Tbsp parsley chopped
  • 6 Tbsp dill chopped
  • salt and pepper to taste
  • 4 Tbsp olive oil
  • 1 tsp thyme
  • 1 tsp rosemary

Recommended sauce:

  • 1 cup sour cream
  • ½ bunch parsley chopped
  • 1 tsp smoked paprika
  • smoked salt to taste

Instructions
 

  • Rinse the baby potatoes very well and cut them in halves or quarters, as needed.
  • Coat the oven tray in some olive oil.
  • Put the potatoes in the oven tray. Add baby carrots and cherry tomatoes.
  • Season with salt, pepper, rosemary and thyme.
  • Add more olive oil on top and place in oven at 200C for about 35 minutes.
  • When ready, add chopped herbs on top.

For the sauce:

  • Mix the sour cream with the chopped parsley, salt and paprika. Serve on top of the roasted veggies.

Nutrition

Calories: 374kcalCarbohydrates: 50gProtein: 7gFat: 17gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 23mgSodium: 68mgPotassium: 1300mgFiber: 7gSugar: 6gVitamin A: 7159IUVitamin C: 67mgCalcium: 100mgIron: 3mg
Keyword baby carrots, baby potatoes, carrots, cherry tomatoes, potatoes
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