How to Make Perfect Garlic Herb Roasted Vegetables

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier but can be more expensive.

fresh rosemary

🥗Healthier: dried rosemary

💰Cheaper: dried thyme

Dried herbs are often more economical and have a longer shelf life.

fresh thyme

🥗Healthier: dried thyme

💰Cheaper: dried oregano

Dried oregano can be used as a cost-effective substitute.

Puncture holes in 2 lbs of baby potatoes using a fork.

Wash the baby potatoes before starting.

If using larger potatoes, cut them in half to ensure even cooking.

Add all punctured potatoes to a large bowl.

Wash and add 1 lb of Brussels sprouts to the bowl, peeling off any ugly outer leaves.

Add 1 lb of chopped sweet potatoes to the bowl, peeling them if desired.

Add 1 sliced carrot to the bowl.

Add 4 sliced garlic cloves to the bowl, with a suggestion to add more if desired.

Add 8 oz of sliced button mushrooms to the bowl.

Add 3 tablespoons of olive oil to the bowl.

Add 1 teaspoon of thyme and 2 teaspoons of garlic salt to the bowl, adjusting salt to taste.

Add 1 teaspoon of minced rosemary and some black pepper to the bowl.

Mix all ingredients thoroughly, ensuring all vegetables are coated in the olive oil and herb mixture.

Transfer the vegetable mixture into a 9x13 baking dish, filling it to the top.

Cover the baking dish tightly with aluminum foil.

Bake in the oven at 400°F for 30 minutes.

Remove the foil, stir the vegetables, and bake for an additional 30 minutes.

Let the vegetables cool before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary