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Roasted Vegetables with Fresh Herbs
Author:
Charbel Barker
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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