Herbes de Provence Roasted Vegetables

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Herbes de Provence, with its lavender, thyme, and rosemary notes, is built for roasting, but thirty minutes at 425°F is long enough to cook off some of what makes it special. This recipe splits the oil: most goes in for roasting, and a reserved tablespoon goes on raw at the end so the aromatics actually make it to the table.

Ingredients

• 1 lb carrots, cut into 2-inch pieces
• 1 lb baby potatoes, halved
• 1 red bell pepper, cut into chunks
• 1 red onion, cut into wedges
• 3 tablespoons Fezziwig's Herbes de Provence Olive Oil, for roasting
• 1 tablespoon Fezziwig's Herbes de Provence Olive Oil, reserved for finishing
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

1. Preheat the oven to 425°F (218°C).
2. Combine the carrots, potatoes, bell pepper, and onion on a large baking sheet.
3. Drizzle with the 3 tablespoons of Herbes de Provence Olive Oil meant for roasting and toss until evenly coated.
4. Season with salt and pepper, then spread the vegetables into a single layer.
5. Roast for 25 to 30 minutes, stirring once halfway through, until the vegetables are tender and caramelized at the edges.
6. Remove from the oven and drizzle immediately with the reserved tablespoon of Herbes de Provence Olive Oil while the vegetables are still hot, so the raw oil's aroma comes through before serving.

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From Fezziwig's Marketplace: a woman-owned gourmet shop in downtown O'Fallon, Illinois, in business for 18 years, offering loose-leaf teas, olive oils, and balsamic vinegars. See our full recipe collection.