Ingredients and Weight:
- 2 pounds potatoes, peeled and cubed
- 1 pound carrots, peeled and cut into 1-inch chunks
- 1 pound broccoli florets
- 1 pound cauliflower florets
- 1/2 pound onion, chopped
- 1/2 pound bell pepper, chopped
- 1/4 cup olive oil
- 2 tablespoons dried rosemary
- 2 tablespoons dried thyme
- Salt and pepper to taste
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
- In a large bowl, combine all vegetables, olive oil, herbs, salt, and pepper. Toss to coat.
- Spread vegetables evenly on a baking sheet.
- Roast for 30-45 minutes, or until tender and slightly browned.
Nutritional Information:
- Calories: 200
- Fat: 10 grams
- Carbohydrates: 30 grams
- Protein: 5 grams
Dish Characteristics:
- Colorful and vibrant
- Aromatic and flavorful
- Can be served as a side dish or main course
User Comments:
- "These vegetables are so delicious and roasted to perfection."
- "The herbs add a wonderful depth of flavor."
- "I love the variety of vegetables in this dish."
- "This is a perfect side dish for a weeknight meal."
- "I'm not a huge vegetable fan, but I really enjoyed these."
Special Precautions and Tips:
- Use a variety of vegetables to create a colorful and flavorful dish.
- Cut the vegetables into uniform sizes so they cook evenly.
- Roast the vegetables until they are tender but still have a slight bite.
- If the vegetables start to brown too quickly, cover them with aluminum foil.
