To begin making the Herbed Pan Roasted Vegetables Recipe, Keep all the vegetables prepped and ready to roast them.

Heat a flat skillet with some olive oil, add in baby potatoes, sprinkle some salt and saute for few seconds. Cover it with the lid and leave it for 25 minutes. Keep checking at regular interval of time so that the potatoes are evenly roasted.

Once the potatoes are done keep the pan separately and let’s move on to roast cauliflower and carrot. Heat another flat skillet with oil, add cauliflower and carrot, sprinkle some salt and saute for few minutes.

Cover it with the lid and cook for 20 minutes, again keep checking at regular interval of time. Once done transfer it to a bowl.

Into the same pan, add little more olive oil, add in mushroom and garlic cloves, and sprinkle a little salt. Cover it with the lid, roast until the mushroom sweat a little, this will take about 5 minutes to get done.

Finally, keep the pan that has the roasted baby potatoes, add in roasted cauliflower, carrot, mushroom and cloves. Sprinkle seasonings like red chilli flakes, oregano, thyme, chopped basil leaves and salt and give it a toss.

Serve the Herbed Pan Roasted Vegetables Recipe along with French Onion Chicken , Red Wine Sangria Cocktail to make your weekend meal complete.