Roasted Vegetables with Herbes de Provence
Amy Morris, Oregon Lavender Association
- 2 fresh parsnips peeled
- 1 small bag of multi-colored fingerling potatoes
- 1 small bag of baby carrots
- 2 fresh beets peeled
- 1 bulb of garlic
- 1 onion
- 3 T olive oil
- 4 t herbes de Provence
- Salt and pepper to taste
Preheat oven to 400 degrees. Chop parsnips, potatoes, carrots, onion, and beets into 1″ pieces. Remove and peel garlic cloves. Place vegetables and garlic in roasting pan and coat with oil and herbes de Provence. (A ziplock bag can be used to mix the ingredients as well).
Place in preheated oven and roast for 45min. or to desired doneness.
Herbes de Provence
Chris Mulder, Barn Owl Nursery
3 parts dried French thyme and sweet marjoram leaves. 1 part each of the following dried herbs:
- Culinary lavender buds
- Summer or winter savory leaves
- Fennel seeds, crushed
- Sweet basil leaves
Savory Herb Butter
Chris Mulder, Barn Owl Nursery
Toss chopped herbs together and set aside. Blend softened butter and lemon juice, add herbs
and mix well. Store covered in refrigerator.
- 1 stick butter, softened
- 1 T fresh lemon juice
- 1 1/2 t fresh lavender buds, chopped
- 1 1/2 t fresh parsley, chopped
- 1 t fresh lemon thyme leaves, chopped
