Scarborough Fair Roasted Vegetables

These Scarborough Fair roasted vegetables featuring potatoes and carrots recall the old song lyrics and are seasoned with parsley, sage, rosemary, and thyme. Original recipe: https://www.allrecipes.com/scarborough-fair-roasted-vegetables-recipe-11763940

By Kirk

Scarborough Fair Roasted Vegetables

Ingredients

  • 1 lb baby carrots
  • 1 1/2 lb baby red potatoes, scrubbed and halved
  • 1/4 cup olive oil
  • 2 tsp minced fresh sage
  • 2 tsp minced fresh rosemary
  • 2 tsp minced fresh thyme
  • 1 tsp salt, or to taste
  • 1/2 tsp freshly ground black pepper, or to taste
  • 1 tbsp minced fresh garlic, or to taste
  • 1 onion, cut into eighths
  • 1 lb zucchini, halved lengthwise and cut into 1-inch pieces
  • 1/2 lb mushrooms, cleaned, cut into quarters
  • 1 tbsp minced fresh Parsley for garnish

Steps

  1. Preheat oven to 400 degrees F (200 degrees C) and place an oven rack in the lowest position. Prepare a rimmed sheet pan with foil or parchment paper.
  2. In a large bowl, combine carrots and red potatoes.
  3. Combine olive oil, sage, rosemary, thyme, salt, and pepper in a bowl. Mix well.
  4. Pour half of olive oil-herb mixture over potatoes and carrots, stir well, and spread in a single layer on the prepared pan.
  5. Roast in the lowest position in the preheated oven, about 20 minutes.
  6. Meanwhile, add garlic to remaining olive oil and herb mixture and stir well.
  7. Combine onion, zucchini, and mushrooms in the same bowl used for potatoes and carrots. Add garlic-olive oil-herb mixture and stir well.
  8. At the 20 minute mark, remove sheet pan from the oven and add seasoned onion, zucchini, and mushrooms. Stir to combine, and spread vegetables evenly in the sheet pan.
  9. Return to the oven and roast until as tender as you like, 20 to 25 minutes more. Garnish with minced fresh parsley. Serve warm.

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