Herb-Roasted Root Vegetables recipe

Table of Contents

These aromatic and rustic roasted root vegetables highlight the beauty of basic ingredients, allowing the caramelized edges and fresh herbs to take center stage.

Ingredients:

– 1 lb baby potatoes (halved if large)

– 2 carrots, peeled and cut into chunks

– 1 sweet potato or parsnip, peeled and cubed (optional)

– 1 onion, quartered

– 2 tablespoons olive oil

– 1 teaspoon dried thyme (or a few fresh sprigs)

– 1 teaspoon dried rosemary (optional)

– 1 teaspoon salt

– 1/2 teaspoon black pepper

Instructions:

1. Preheat oven:

– Set it to 400°F (200°C).

– Line a baking sheet with parchment paper or lightly grease.

2. Season the vegetables:

– In a large bowl, combine potatoes, carrots, sweet potato (if using), and onion.

– Drizzle with olive oil.

– Sprinkle on thyme, rosemary, salt, and pepper.

– Toss to coat everything evenly.

3. Roast:

– Spread the vegetables on the baking sheet in a single layer.

– Roast for 25-30 minutes, or until tender inside and golden at the edges.

– Flip halfway for even browning if desired.

4. Serve:

– Transfer to a serving dish.

– Add an extra sprinkle of fresh herbs if you like.

– Enjoy warm as a cozy side.

Prep Time: 10 minutes | Cook Time: 25-30 minutes | Total Time: 35-40 minutes | Servings: 4