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Roasted Vegetables with Fresh Herbs

Ingredients

  • Small yellow potatoes
  • Small red potatoes
  • Small purple potatoes
  • Carrots cut into small cubes
  • Cebolla cut into small cubes
  • Brussels sprouts
  • Salt pepper, cumin, garlic, paprika to taste
  • Fresh thyme and rosemary leaves
  • Olive oil

Instructions

  • Clean and disinfect the vegetables
  • Cover a baking pan with aluminum paper and coat with olive oil
  • Spread out all of the vegetable in one even layer and season
  • Add the fresh thyme and rosemary leaves
  • Add more olive oil on top
  • Bake for 30 minutes at 425 degrees Fahrenheit

Notes

Exact amounts are not indicated because it will depend on how many people you are serving.
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