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Herb Roasted Root Vegetables: Elevate Your Dinner Tonight!

herb roasted root vegetables
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A delicious and healthy side dish featuring a medley of root vegetables roasted with herbs.

Ingredients

Scale
  • 2 cups carrots, peeled and chopped
  • 2 cups parsnips, peeled and chopped
  • 2 cups sweet potatoes, peeled and chopped
  • 2 cups red potatoes, chopped
  • 3 tablespoons olive oil
  • 2 teaspoons dried thyme
  • 2 teaspoons dried rosemary
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 425°F (220°C).
  2. In a large bowl, combine the chopped root vegetables.
  3. Drizzle with olive oil and sprinkle with thyme, rosemary, salt, and pepper.
  4. Toss until the vegetables are evenly coated.
  5. Spread the vegetables in a single layer on a baking sheet.
  6. Roast in the preheated oven for 25-30 minutes, or until tender and golden brown, stirring halfway through.
  7. Remove from the oven and serve warm.

Notes

  • Feel free to add other root vegetables like beets or turnips.
  • For extra flavor, add minced garlic before roasting.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Find it online: https://millerecipes.com/herb-roasted-root-vegetables-recipe/