Regulating Vegetables with-Friendly Herbs

A simple yet flavorful roasted vegetable dish that is perfect for a weeknight meal. The oregano and thyme add a touch of herbal goodness, while the olive oil helps to caramelize the vegetables and give them a crispy exterior. This dish is also a great way to use up any leftover vegetables you have on hand.

This recipe was inspired by a dish I had at a local restaurant. The vegetables were roasted to perfection and the herbs added a wonderful flavor. I decided to recreate the dish at home and it turned out even better than I expected. I've been making this dish ever since and it's always a hit with my family and friends.

Prep time: 15 | Cook time: 25 | Serves: 4

Ingredients

• 1 head of broccoli, chopped
• 1 head of cauliflower, chopped
• 1 cup of Brussels sprouts, trimmed and halved
• 1/2 cup of carrots, peeled and sliced
• 1/4 cup of olive oil
• 1 tablespoon of dried oregano
• 1 tablespoon of dried thyme
• 1 teaspoon of salt
• 1/2 teaspoon of black pepper

Instructions

1. Preheat oven to 425 degrees F (220 degrees C).
2. In a large bowl, combine the broccoli, cauliflower, Brussels sprouts, and carrots.
3. Drizzle with olive oil and sprinkle with oregano, thyme, salt, and pepper.
4. Toss to coat.
5. Spread the vegetables in a baking dish.
6. Roast in the preheated oven for 20-25 minutes, or until tender.
7. Serve hot.

Why It Works

• Roasting the vegetables at a high temperature helps to caramelize them and give them a crispy exterior.
• The olive oil helps to coat the vegetables and prevent them from sticking to the pan.
• The oregano and thyme add a touch of herbal goodness that complements the vegetables perfectly.
• This dish is a great way to use up any leftover vegetables you have on hand.