Roasted Root Vegetables with Herbs
Roasted Root Vegetables with Herbs
Ingredients
For the Roasted Vegetables
- 1 pound carrots, peeled and cut into 1-inch pieces
- 1 pound parsnips, peeled and cut into 1-inch pieces
- 1 pound Yukon Gold potatoes, scrubbed and cut into 1-inch pieces
- 1 pound sweet potatoes, peeled and cut into 1-inch pieces
- 1 red onion, cut into 1-inch wedges
- 1/4 cup olive oil
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
For the Fresh Herbs
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
Instructions
- 1
Preheat your oven to 400°F. If using two baking sheets, ensure both racks are positioned in the middle of the oven.
⏱️ 10 min•🌡️ 400
- 2
In a very large mixing bowl, combine the prepared carrots, parsnips, Yukon Gold potatoes, sweet potatoes, and red onion.
⏱️ 5 min
- 3
Drizzle the olive oil over the vegetables. Sprinkle with kosher salt and freshly ground black pepper. Toss thoroughly with your hands or a large spoon until all the vegetables are evenly coated.
⏱️ 3 min
- 4
Add the chopped fresh rosemary and fresh thyme to the bowl. Toss again to ensure the herbs are well distributed among the vegetables.
⏱️ 2 min
- 5
Spread the seasoned vegetables in a single layer on one or two large baking sheets. It's crucial not to overcrowd the pan, as this will steam the vegetables instead of roasting them. Use two pans if necessary.
⏱️ 2 min
- 6
Roast for 20 minutes. Remove the baking sheet(s) from the oven and use a spatula or tongs to toss the vegetables, ensuring even browning. Return to the oven and roast for another 20 to 25 minutes, or until the vegetables are tender when pierced with a fork and lightly caramelized.
⏱️ 45 min•🌡️ 400
- 7
Serve the roasted root vegetables hot as a hearty and flavorful side dish.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Roasted Root Vegetables with Herbs
Ingredients
For the Roasted Vegetables
- 1 pound carrots, peeled and cut into 1-inch pieces
- 1 pound parsnips, peeled and cut into 1-inch pieces
- 1 pound Yukon Gold potatoes, scrubbed and cut into 1-inch pieces
- 1 pound sweet potatoes, peeled and cut into 1-inch pieces
- 1 red onion, cut into 1-inch wedges
- 1/4 cup olive oil
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
For the Fresh Herbs
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
Instructions
- 1
Preheat your oven to 400°F. If using two baking sheets, ensure both racks are positioned in the middle of the oven.
⏱️ 10 min•🌡️ 400 - 2
In a very large mixing bowl, combine the prepared carrots, parsnips, Yukon Gold potatoes, sweet potatoes, and red onion.
⏱️ 5 min - 3
Drizzle the olive oil over the vegetables. Sprinkle with kosher salt and freshly ground black pepper. Toss thoroughly with your hands or a large spoon until all the vegetables are evenly coated.
⏱️ 3 min - 4
Add the chopped fresh rosemary and fresh thyme to the bowl. Toss again to ensure the herbs are well distributed among the vegetables.
⏱️ 2 min - 5
Spread the seasoned vegetables in a single layer on one or two large baking sheets. It's crucial not to overcrowd the pan, as this will steam the vegetables instead of roasting them. Use two pans if necessary.
⏱️ 2 min - 6
Roast for 20 minutes. Remove the baking sheet(s) from the oven and use a spatula or tongs to toss the vegetables, ensuring even browning. Return to the oven and roast for another 20 to 25 minutes, or until the vegetables are tender when pierced with a fork and lightly caramelized.
⏱️ 45 min•🌡️ 400 - 7
Serve the roasted root vegetables hot as a hearty and flavorful side dish.
⏱️ 1 min