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5 Herb Roasted Root Vegetables Secrets

Herb Roasted Root Vegetables
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Enjoy these simple, flavorful Herb Roasted Root Vegetables. Roasting brings out the natural sweetness of the vegetables, and the herb blend adds a warm, earthy aroma. This recipe is perfect as a comforting side dish for any season.

Ingredients

Scale
  • 2 lbs mixed root vegetables (carrots, parsnips, potatoes), peeled and chopped
  • 1 large sweet potato, peeled and chopped
  • 2 tablespoons olive oil
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried sage
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. In a large bowl, combine all the chopped root vegetables.
  3. Drizzle the olive oil over the vegetables. Toss well to coat evenly.
  4. In a small bowl, mix together the rosemary, thyme, sage, salt, and pepper.
  5. Sprinkle the herb mixture over the oiled vegetables. Toss again until the herbs stick to all the pieces.
  6. Spread the vegetables in a single layer on a baking sheet. Do not overcrowd the pan.
  7. Roast for 30 to 40 minutes, turning halfway through, until the vegetables are tender and lightly browned.
  8. Serve immediately and enjoy your delicious side dish.

Notes

  • Feel free to substitute root vegetables based on what is in season. Beets or turnips work well.
  • For extra crispiness, ensure the vegetables are in a single layer on the baking sheet.
  • You can use fresh herbs; use about three times the amount of dried herbs listed.

Nutrition

Find it online: https://whiskdaily.com/herb-roasted-root-vegetables-secrets/