Description
Herb-roasted root vegetables are a delightful dish made from a variety of root vegetables, seasoned with fresh herbs and roasted to perfection.
Ingredients
- Carrots: 2 large, peeled and cut into 1-inch pieces
- Parsnips: 2 large, peeled and cut into 1-inch pieces
- Sweet potatoes: 2 medium, peeled and cut into 1-inch cubes
- Red potatoes: 2 medium, cut into 1-inch cubes
- Olive oil: 3 tablespoons
- Fresh rosemary: 2 tablespoons, chopped
- Fresh thyme: 2 tablespoons, chopped
- Garlic: 4 cloves, minced
- Salt: 1 teaspoon (or to taste)
- Black pepper: 1/2 teaspoon (or to taste)
Instructions
- Preheat your oven to 425°F (220°C).
- In a large mixing bowl, combine the carrots, parsnips, sweet potatoes, and red potatoes.
- Drizzle olive oil over the vegetables and sprinkle with rosemary, thyme, garlic, salt, and black pepper. Toss to coat.
- Spread the vegetables in a single layer on a large baking sheet and roast for about 25-30 minutes, stirring halfway through.
- Remove from the oven, let cool for a few minutes, and serve warm.
Notes
- Feel free to experiment with different root vegetables.
- Adjust cooking time based on the size and type of vegetables used.
- Consider adding onions or nuts for extra flavor and texture.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 5g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
Keywords: herb-roasted, root vegetables, healthy, side dish, vegetarian