Roasted Root Vegetables with Herbs
Roasted Root Vegetables with Herbs
Ingredients
For the Roasted Vegetables
- 1 pound carrots, peeled, cut into 1-inch pieces
- 1 pound parsnips, peeled, cut into 1-inch pieces
- 1 1/2 pounds red potatoes, scrubbed, cut into 1 1/2-inch pieces
- 1 red onion, cut into 1-inch wedges
- 2 tablespoons fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1/4 cup olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easier cleanup.
⏱️ 10 min•🌡️ 400
- 2
Prepare the vegetables: Peel and cut the carrots and parsnips into roughly 1-inch pieces. Scrub the red potatoes thoroughly and cut them into 1 1/2-inch pieces. Cut the red onion into 1-inch wedges, ensuring the layers stay somewhat intact.
⏱️ 15 min
- 3
In a large mixing bowl, combine all the prepared vegetables. Add the chopped fresh rosemary and thyme, olive oil, kosher salt, and freshly ground black pepper. Toss vigorously until all the vegetables are evenly coated with the oil and seasonings.
⏱️ 5 min
- 4
Spread the seasoned vegetables in a single layer on the prepared baking sheet. Ensure they are not overcrowded; use a second baking sheet if necessary to allow for proper roasting and caramelization.
⏱️ 2 min
- 5
Roast the vegetables for 35 to 45 minutes, stirring them halfway through the cooking time. Continue roasting until the vegetables are tender when pierced with a fork and have developed a beautiful golden-brown color with caramelized edges.
⏱️ 40 min•🌡️ 400
- 6
Remove from the oven and serve hot as a delicious side dish or a hearty vegetarian main.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Roasted Root Vegetables with Herbs
Ingredients
For the Roasted Vegetables
- 1 pound carrots, peeled, cut into 1-inch pieces
- 1 pound parsnips, peeled, cut into 1-inch pieces
- 1 1/2 pounds red potatoes, scrubbed, cut into 1 1/2-inch pieces
- 1 red onion, cut into 1-inch wedges
- 2 tablespoons fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1/4 cup olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easier cleanup.
⏱️ 10 min•🌡️ 400 - 2
Prepare the vegetables: Peel and cut the carrots and parsnips into roughly 1-inch pieces. Scrub the red potatoes thoroughly and cut them into 1 1/2-inch pieces. Cut the red onion into 1-inch wedges, ensuring the layers stay somewhat intact.
⏱️ 15 min - 3
In a large mixing bowl, combine all the prepared vegetables. Add the chopped fresh rosemary and thyme, olive oil, kosher salt, and freshly ground black pepper. Toss vigorously until all the vegetables are evenly coated with the oil and seasonings.
⏱️ 5 min - 4
Spread the seasoned vegetables in a single layer on the prepared baking sheet. Ensure they are not overcrowded; use a second baking sheet if necessary to allow for proper roasting and caramelization.
⏱️ 2 min - 5
Roast the vegetables for 35 to 45 minutes, stirring them halfway through the cooking time. Continue roasting until the vegetables are tender when pierced with a fork and have developed a beautiful golden-brown color with caramelized edges.
⏱️ 40 min•🌡️ 400 - 6
Remove from the oven and serve hot as a delicious side dish or a hearty vegetarian main.
⏱️ 3 min