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
- 1/2 pound parsnips, peeled and cut into 1-inch pieces
- 1 1/2 pounds Yukon Gold potatoes, scrubbed and cut into 1-inch pieces
- 1 pound sweet potato, peeled and cut into 1-inch pieces
- 1 red onion, cut into 1-inch wedges
- 4 garlic cloves, smashed and peeled
- 2 tablespoons fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1/4 cup olive oil
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper, freshly ground
Instructions
- 1
Preheat your oven to 400°F (200°C).
⏱️ 5 min•🌡️ 400
- 2
Prepare the vegetables: Peel and cut the carrots, parsnips, Yukon Gold potatoes, and sweet potato into roughly 1-inch pieces. Cut the red onion into 1-inch wedges. Smash and peel the garlic cloves.
⏱️ 15 min
- 3
In a large mixing bowl, combine the prepared carrots, parsnips, Yukon Gold potatoes, sweet potato, red onion, and garlic cloves.
⏱️ 2 min
- 4
Drizzle the olive oil over the vegetables. Add the chopped fresh rosemary, fresh thyme, kosher salt, and freshly ground black pepper. Toss well to ensure all vegetables are evenly coated.
⏱️ 3 min
- 5
Spread the seasoned vegetables in a single layer on one or two large baking sheets. Ensure not to overcrowd the pan, as this will steam the vegetables instead of roasting them, preventing proper caramelization.
⏱️ 2 min
- 6
Roast for 40 to 50 minutes, stirring the vegetables halfway through, until they are tender when pierced with a fork and caramelized at the edges.
⏱️ 45 min•🌡️ 400
- 7
Remove from the oven and serve hot as a delicious 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
- 1/2 pound parsnips, peeled and cut into 1-inch pieces
- 1 1/2 pounds Yukon Gold potatoes, scrubbed and cut into 1-inch pieces
- 1 pound sweet potato, peeled and cut into 1-inch pieces
- 1 red onion, cut into 1-inch wedges
- 4 garlic cloves, smashed and peeled
- 2 tablespoons fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1/4 cup olive oil
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper, freshly ground
Instructions
- 1
Preheat your oven to 400°F (200°C).
⏱️ 5 min•🌡️ 400 - 2
Prepare the vegetables: Peel and cut the carrots, parsnips, Yukon Gold potatoes, and sweet potato into roughly 1-inch pieces. Cut the red onion into 1-inch wedges. Smash and peel the garlic cloves.
⏱️ 15 min - 3
In a large mixing bowl, combine the prepared carrots, parsnips, Yukon Gold potatoes, sweet potato, red onion, and garlic cloves.
⏱️ 2 min - 4
Drizzle the olive oil over the vegetables. Add the chopped fresh rosemary, fresh thyme, kosher salt, and freshly ground black pepper. Toss well to ensure all vegetables are evenly coated.
⏱️ 3 min - 5
Spread the seasoned vegetables in a single layer on one or two large baking sheets. Ensure not to overcrowd the pan, as this will steam the vegetables instead of roasting them, preventing proper caramelization.
⏱️ 2 min - 6
Roast for 40 to 50 minutes, stirring the vegetables halfway through, until they are tender when pierced with a fork and caramelized at the edges.
⏱️ 45 min•🌡️ 400 - 7
Remove from the oven and serve hot as a delicious side dish.
⏱️ 1 min