Spring Oven Roasted Vegetables
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.
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.