Description
A simple yet satisfying recipe for roasted root vegetables seasoned with garlic and fresh herbs. Perfect for weeknights or holiday dinners.
Ingredients
Scale
- 4 medium carrots
- 2 medium sweet potatoes
- 2 medium parsnips
- 1 large red onion
- 4–5 garlic cloves, minced
- 3 tablespoons olive oil
- 2 teaspoons fresh rosemary, chopped
- 2 teaspoons fresh thyme, chopped
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C).
- Wash all root vegetables well. Peel the parsnips if needed, but leave the skins on the carrots and sweet potatoes. Chop everything into bite-sized pieces, about 1-inch chunks.
- In a large mixing bowl, combine olive oil, minced garlic, rosemary, thyme, salt, and pepper. Stir well.
- Add the chopped vegetables to the bowl and toss until evenly coated with the garlic and herb mixture.
- Spread the vegetables out in a single layer on a prepared baking sheet lined with parchment paper.
- Roast in the oven for 25-30 minutes, flipping the vegetables halfway through. They are done when fork-tender and golden brown around the edges.
Notes
[‘Flip the vegetables halfway through roasting for even caramelization.’, ‘Use fresh herbs for the best flavor.’, ‘Cut vegetables into similar-sized pieces for even cooking.’, ‘Avoid overcrowding the baking sheet to ensure crispy edges.’]
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 160
- Sugar: 6
- Sodium: 200
- Fat: 6
- Saturated Fat: 1
- Carbohydrates: 25
- Fiber: 4
- Protein: 2
Keywords: roasted vegetables, garlic herb vegetables, healthy side dish, easy dinner, holiday recipe