Herb-Infused Roasted Herb Bouquet

Ingredients

- 1 bunch fresh mint (approx. 1 cup leaves)
- 1 bunch fresh rosemary (approx. 1/2 cup leaves)
- 1 bunch fresh basil (approx. 1 cup leaves)
- 1 bunch fresh cilantro (approx. 1 cup leaves)
- 1 bunch fresh dill (approx. 1/2 cup leaves)
- 1 bunch fresh parsley (approx. 1 cup leaves)
- 1 bunch fresh thyme (approx. 1/2 cup sprigs)
- 1/4 cup white vinegar
- 2 tablespoons olive oil
- Salt to taste
- Black pepper to taste

Instructions

1. Preheat the oven
- Set your oven to 350°F (175°C) and let it preheat while you prepare your herbs.

2. Prepare the Herb Mix
- Rinse all the herbs (mint, rosemary, basil, cilantro, dill, parsley, thyme) under cold running water to remove any dirt or debris.
- Pat dry carefully using a clean kitchen towel or paper towels.

3. Toss with Vinegar and Seasoning
- In a large bowl, combine the herbs with 1/4 cup of white vinegar and 2 tablespoons of olive oil.
- Season liberally with salt and freshly cracked black pepper, tossing gently to ensure even coating.

4. Arrange on Baking Sheet
- Spread the seasoned herbs evenly across a large baking sheet lined with parchment paper. Make sure they’re in a single layer for even roasting.

5. Roast in Oven
- Place the baking sheet in the preheated oven.
- Roast for PT15M (15 minutes), until the herbs are crisp but not burnt. Stir halfway through cooking for even crispiness.

6. Cool and Serve
- Remove from the oven and allow to cool slightly.
- Serve as a flavorful side dish or a garnish to your favorite entrees.

Total Time

PT25M
25 minutes

Type of Dish

Appetizer, Side Dish

Keywords

Herbs, Roasted Herbs, Herb Side Dish, Herb Bouquet, Baking with Herbs, Flavorful Side, Herb Infusion, Oven Roasted, Easy Gourmet, Fresh

Recipe Yield

Serves 4 adults

Calories

180 total calories

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