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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Use true baby carrots, which are sweet and tender, instead of shaved-down regular carrots. Ingredients:
1 cup baby carrots with tops (about 5 ounces) |
1 1/2 tablespoons extravirgin olive oil |
2 1/2 teaspoons chopped fresh oregano |
2 1/2 teaspoons chopped fresh mint |
3/4 teaspoon salt |
1/2 teaspoon dried marjoram |
1/2 teaspoon freshly ground black pepper |
24 garlic cloves, peeled |
8 large shallots, peeled and halved lengthwise |
3 red bell peppers, cut into 1-inch pieces (about 1 1/4 pounds) |
1 large yellow squash, halved lengthwise and cut into 1-inch pieces (about 6 ounces) |
1 fennel bulb, cut into (1/2-inch thick) wedges (about 15 ounces) |
1 large zucchini, halved lengthwise and cut into 1-inch pieces (about 7 ounces) |
cooking spray |
Directions:
1. Preheat oven to 450°.
2. Place 1 oven rack in upper third of oven, and place the second rack in lower third of oven.
3. Cut tops off carrots; discard tops. Combine carrots and remaining ingredients except cooking spray in a large bowl; toss to combine. Divide vegetable mixture evenly between 2 jelly-roll pans coated with cooking spray. Bake at 450° for 12 minutes, stirring once; rotate pans on oven racks. Bake 12 additional minutes or until vegetables begin to brown, stirring once.
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