Herb Roasted Root Vegetables
Transform your dinner table with the vibrant flavors of Herb Roasted Root Vegetables, a comforting and healthy side dish that's as visually stunning as it is delicious. Featuring a hearty medley of carrots, parsnips, sweet potatoes, and red potatoes, this recipe combines earthy root vegetables with the fragrant essence of fresh rosemary and thyme. Roasted to golden perfection, the vegetables are drizzled with olive oil and seasoned with garlic, salt, and pepper, creating irresistibly crispy edges and tender centers. A finishing splash of zesty lemon juice elevates the dish with a burst of brightness, making it the perfect accompaniment for any main course. Ready in under an hour, this vibrant roasted vegetable recipe is ideal for everything from weeknight meals to festive holiday spreads. Whether you're looking for a nutrient-packed side or a vegetarian standout, Herb Roasted Root Vegetables will bring warmth and flavor to your table.
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Recipe Information
Ingredients
- 4 whole Carrots
- 4 whole Parsnips
- 2 medium Sweet Potatoes
- 4 medium Red Potatoes
- 1 large Red Onion
- 4 whole Garlic Cloves
- 3 tablespoons Olive Oil
- 2 teaspoons Fresh Rosemary
- 2 teaspoons Fresh Thyme
- 1 teaspoon Salt
- 0.5 teaspoons Black Pepper
- 1 tablespoon Lemon Juice
Instructions
Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper or foil for easy cleanup.
Wash and peel the carrots, parsnips, and sweet potatoes. Rinse the red potatoes (leave the skin on) and peel the red onion.
Cut all the vegetables into evenly sized 1-inch chunks for uniform cooking.
Place the chopped vegetables and crushed garlic cloves (with the skins left on) into a large mixing bowl.
Drizzle the olive oil over the vegetables and sprinkle with fresh rosemary, thyme, salt, and black pepper.
Toss the vegetables thoroughly to coat them evenly with the oil and seasonings.
Spread the vegetables in a single layer on the prepared baking sheet, ensuring that there is some space between pieces for optimal roasting.
Place the baking sheet in the preheated oven and roast for 35-40 minutes, stirring halfway through, until the vegetables are golden brown and tender when pierced with a fork.
Remove the vegetables from the oven and drizzle with lemon juice for a bright finish.
Serve immediately as a side dish and enjoy the medley of savory, roasted flavors.
Nutrition Facts
Calories |
299 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.8 g | 13% | |
| Saturated Fat | 1.6 g | 8% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 2 mg | 1% | |
| Sodium | 523 mg | 23% | |
| Total Carbohydrate | 50.9 g | 19% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 11.2 g | ||
| Protein | 4.9 g | 10% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 89 mg | 7% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 974 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
