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Roasted Vegetables with Hearty Herbs

by Bryan Bodle, SeaBlue, North Myrtle Beach, S.C.


4 cups vegetable assortment, such as cauliflower, carrot, parsnip, mushrooms, red onion, winter squash, all cubed to bite-size pieces
1/4 cup olive oil
Salt and cracked black pepper, to taste
1/4 cup chopped savory herbs, such as rosemary, thyme, sage and parsley


Preheat oven and baking sheet to 475 degrees. Toss vegetables in oil, salt and pepper. Spread vegetables on preheated baking sheet; season with salt, pepper and herbs. Roast 20 minutes; serve immediately.

In three years SeaBlue and its chefs, Bryan Bodle and owner Kelly Graham, have become the hottest dining news in the Grand Strand dining scene. Find out more at www.seablueonline.com.

Note: This information was accurate when it was published. Please be sure to confirm all rates and details directly with the businesses in question before making your plans.

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