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Garlic & Chive Roasted Vegetables


  • Author: Elaine Gordon
  • Total Time: 45 mins
  • Yield: 8 1x

Description

Eat the rainbow with easy roasted vegetables using my fresh and flavorful marinade. Enjoy this as a side dish at dinner. It pairs well with brown rice or quinoa.


Ingredients

Scale
  • 1 pint cherry tomatoes, halved
  • 6-7 large carrots, peeled and sliced into 1/4 inch thick rounds
  • 1 large sweet potato, peeled or not peeled, chopped into 1/2 inch cubes
  • 1 yellow bell pepper, chopped into 1/2 inch pieces
  • 1 bunch of asparagus, tough ends removed
  • 1 package white button mushrooms (~ 4ounces) - you can leave these whole or slice in half if large
  • 2 cups purple potatoes, halved
  • 1/3 cup extra virgin olive oil
  • 6 cloves garlic, pressed through a garlic press or minced
  • 1 bunch of fresh chives, finely chopped (reserve 3 tablespoons for garnish)
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder

Instructions

  1. Preheat the oven to 425 degrees F. Prepare 4 large rimmed baking sheets and line them each with non-bleach parchment paper. Set aside.
  2. Prepare your vegetables making sure to cut them into similarly sized pieces. You can cut them to any size but cooking times will vary based on the size. I made sizing suggestions in the ingredients list above. Place the cut vegetables onto your prepared baking sheets. Group together the sweet potatoes, potatoes and carrots as they will cook longer. Place asparagus on its own baking sheet as cooking times vary based on thickness of your asparagus and it can burn easily. Place all other vegetables together. Be sure to leave space between the vegetables - do not overcrowd your baking sheets or the vegetables will steam and get mushy as opposed to roast and get crispy.
  3. In a small mixing bowl whisk together the oil, garlic, chives, salt and garlic. Pour the marinade over the vegetables (about 1-2 tablespoons per baking sheet). You want to fully (but lightly) coat the vegetables but you do not want them drowning in olive oil or they will get mushy. Use your hands to massage the marinade into the vegetables to get them evenly coated on all sides.
  4. Bake the asparagus for about 20 minutes checking on it every couple minutes at the end to ensure it does not burn. Bake the mushrooms, onions, cherry tomatoes and bell pepper for about 25 minutes checking on them every couple of minutes at the end to ensure they do not burn. Bake the carrots, potatoes and sweet potatoes for 30 minutes. You can toss any of the vegetables halfway through their cooking time if desired to ensure they roast evenly on all sides.
  5. Remove each tray from the oven as they finish roasting. Serve immediately and garnish with fresh chives. If not using immediately, allow them to fully cool on the baking sheets before storing in an airtight container in your refrigerator. Vegetables should last about five days. You can reheat in the oven for best results or your microwave in a pinch.
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Category: Vegetable