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Herb-Paired Roasted Fall Veggies
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Description
Everyone loves veggies cooked like this! Each veggie roasts with a different fresh herb to complement its unique flavor. Oh, and when you serve this dish, you’ll get compliments, too!
Ingredients
- 1 whole Zucchini, Cut Into 2 Inch Slices
- 1 whole Onion, Cut Into Wedges
- 1 whole Sweet Potato, Peeled And Cut Into Cubes
- 2 Tablespoons Olive Oil
- Fresh Parsley
- 1 sprig Tarragon
- 1 teaspoon Cinnamon
- Fresh Thyme Stems
- 2 teaspoons Trader Joe's 21 Seasoning Salute Seasoning
- Salt And Pepper, to taste
Preparation
Preheat oven to 425ºF.
Place each of the cut veggies in a separate Ziploc baggie.
Toss the zucchini with some olive oil and fresh whole parsley stems.
Toss the onion with the remaining olive oil and a large tarragon stem.
Toss the sweet potato with cinnamon and fresh thyme stems.
Add Trader Joe’s 21 Seasoning Salute to each of the veggie bags. Season with salt and pepper.
Arrange the veggies in separate rows on a cookie sheet with the fresh herbs tucked under them. They’ll blacken while cooking, but that’s okay. You’ll remove them before serving.
Roast for 20-25 minutes until tender. Spoon veggies onto a white platter and serve warm or room temperature.
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