Herb Roasted Root Vegetables Flavorful and Simple Dish

ByJasmine
- 4 medium carrots, peeled and cut into chunks - 3 medium parsnips, peeled and cut into chunks - 2 medium sweet potatoes, peeled and cubed - 1 medium red onion, quartered - 4 cloves garlic, whole You need these root vegetables for a great flavor base. Carrots add a sweet crunch, while parsnips bring a nutty taste. Sweet potatoes offer a creamy texture, and red onion adds a nice bite. Garlic gives it a warm, rich flavor. - 3 tablespoons olive oil - 2 teaspoons fresh rosemary, chopped - 2 teaspoons fresh thyme, chopped - 1 teaspoon smoked paprika - Salt and pepper to taste Oil helps the veggies roast well. Olive oil adds a fruity note. Fresh herbs like rosemary and thyme boost the flavor. Smoked paprika gives a hint of heat. Salt and pepper balance everything out. - Mixing bowl - Baking sheet - Oven You will need a large mixing bowl to toss the veggies. A baking sheet helps roast them evenly. Preheat your oven to 400°F (200°C) for the best results. This setup is simple and makes cooking fun! Start by washing your root vegetables. Rinse each one under cold water to remove dirt. Next, peel the carrots, parsnips, and sweet potatoes. I use a vegetable peeler for this. Cut the carrots and parsnips into chunks, about one inch wide. Cube the sweet potatoes into similar sizes. Quarter the red onion and keep the garlic whole. This mix of shapes helps them cook evenly. In a large mixing bowl, add all your chopped vegetables. Drizzle three tablespoons of olive oil over them. This oil helps the veggies roast nicely. Sprinkle in two teaspoons of chopped rosemary and two teaspoons of chopped thyme. Add one teaspoon of smoked paprika, salt, and pepper to taste. Toss everything together until all the pieces are coated in oil and spices. This step brings out the flavors in each vegetable. First, set your oven temperature to 400°F (200°C). While it heats, spread the seasoned vegetables onto a large baking sheet. Make sure they are in a single layer for even roasting. Roast the vegetables for about 30-35 minutes. Stir them halfway through cooking for even browning. Check for doneness by piercing a sweet potato or carrot with a fork. If it goes in easily, they are ready! Once done, let them cool for a few minutes before serving. To get that nice caramel color, follow these steps: - Cut vegetables into uniform sizes. This helps them cook evenly. - Use enough olive oil. It keeps the veggies from drying out. - Don’t overcrowd the baking sheet. This helps air flow and browning. - Stir halfway through cooking. It ensures all sides caramelize well. Try these herbs and spices to boost flavor: - Fresh sage adds a warm, earthy taste. - Thyme pairs nicely with root veggies too. - A pinch of cayenne pepper gives a gentle heat. - Add lemon zest for a bright, fresh note. Here are some fun ways to serve your dish: - Present the veggies on a large, colorful platter. - Sprinkle fresh herbs on top for a pop of color. - Serve with a bowl of tzatziki or yogurt for dipping. - Pair with grilled meats or a hearty grain for a full meal. {{image_2}} You can easily switch up root vegetables in this dish. Beets add a sweet, earthy taste. Turnips bring a nice peppery note. Rutabaga gives a creamy texture. Each vegetable brings its flavor, making the dish unique. Feel free to play with herbs. Oregano and basil give a fresh kick. Dill can add a nice twist. You can also use parsley for bright flavor. Mix and match to find your favorite blend. Want to make this dish more filling? Add protein! Chicken works great. Just cut it into pieces and roast it with the veggies. You can also use beans for a plant-based option. Chickpeas add a nice crunch and are full of protein. These additions keep the meal balanced and hearty. To keep leftover roasted vegetables fresh, use airtight containers. Glass or plastic containers work well. Make sure to let the vegetables cool before sealing. This helps avoid moisture build-up, which can make them soggy. Store the containers in the fridge. They should last about 3 to 5 days. For the best taste, reheat your vegetables in the oven. Preheat it to 350°F (175°C). Place the vegetables on a baking sheet. Heat for about 10 to 15 minutes. This keeps them crispy and tasty. You can also use a microwave for quick reheating. Just cover the bowl to keep moisture in. Heat for 1-2 minutes, stirring halfway through. To freeze roasted root vegetables, let them cool first. Spread them in a single layer on a baking sheet. Place the sheet in the freezer for 1-2 hours. Once frozen, transfer the vegetables to freezer bags. Squeeze out as much air as possible. They can last up to 3 months in the freezer. To thaw, move the bag to the fridge overnight or use the microwave for a quick thaw. Yes, you can use frozen root vegetables. They are easy and quick to prepare. However, frozen veggies may not roast as well as fresh ones. They can become mushy or watery. If you use frozen vegetables, try to thaw them first. Pat them dry to remove excess moisture. This helps them roast better and get crispy. Many herbs work great with root vegetables. Here are some of my favorites: - Rosemary - Thyme - Sage - Parsley - Oregano These herbs add fresh flavor. Rosemary and thyme are my top choices for this dish. They enhance the natural sweetness of the veggies. You can mix and match based on your taste. Making this recipe vegan is simple. Just replace the olive oil with another oil, like avocado or coconut oil. You can skip any dairy-based sauces too. Instead, use a vegan yogurt or tahini sauce for dipping. These choices will keep the dish plant-based while still being tasty. Roasting root vegetables is simple and rewarding. You learned how to choose tasty ingredients, season them well, and roast them for perfect texture. Use fresh herbs and spices to boost flavor and get creative with serving options. Feel free to try different vegetables and add proteins for a more filling dish. Storing leftovers is easy too. Enjoy your delicious creation today or save some for later. Happy roasting!

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Are you ready to transform simple root vegetables into a tasty dish? In this article, I’ll show you how to make herb roasted root vegetables that are both flavorful and easy to prepare. With just a few fresh ingredients and simple steps, you’ll create a dish that warms the heart and pleases the palate. Join me as we explore the secrets to this delicious, healthy recipe!

Why I Love This Recipe

  1. Colorful Presentation: The vibrant colors of the root vegetables make this dish visually appealing and perfect for any occasion.
  2. Easy Preparation: This recipe requires minimal chopping and just a single baking sheet, making cleanup a breeze.
  3. Health Benefits: Root vegetables are packed with vitamins and nutrients, making this dish a wholesome addition to your meal.
  4. Versatile Flavor: The combination of herbs and spices adds depth and richness, making these roasted vegetables a delightful side dish for any main course.

Ingredients

List of required root vegetables

  • 4 medium carrots, peeled and cut into chunks
  • 3 medium parsnips, peeled and cut into chunks
  • 2 medium sweet potatoes, peeled and cubed
  • 1 medium red onion, quartered
  • 4 cloves garlic, whole

You need these root vegetables for a great flavor base. Carrots add a sweet crunch, while parsnips bring a nutty taste. Sweet potatoes offer a creamy texture, and red onion adds a nice bite. Garlic gives it a warm, rich flavor.

Seasoning and oil

  • 3 tablespoons olive oil
  • 2 teaspoons fresh rosemary, chopped
  • 2 teaspoons fresh thyme, chopped
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste

Oil helps the veggies roast well. Olive oil adds a fruity note. Fresh herbs like rosemary and thyme boost the flavor. Smoked paprika gives a hint of heat. Salt and pepper balance everything out.

Equipment needed

  • Mixing bowl
  • Baking sheet
  • Oven

You will need a large mixing bowl to toss the veggies. A baking sheet helps roast them evenly. Preheat your oven to 400°F (200°C) for the best results. This setup is simple and makes cooking fun!

Step-by-Step Instructions

Preparing the vegetables

Start by washing your root vegetables. Rinse each one under cold water to remove dirt. Next, peel the carrots, parsnips, and sweet potatoes. I use a vegetable peeler for this. Cut the carrots and parsnips into chunks, about one inch wide. Cube the sweet potatoes into similar sizes. Quarter the red onion and keep the garlic whole. This mix of shapes helps them cook evenly.

Seasoning the vegetables

In a large mixing bowl, add all your chopped vegetables. Drizzle three tablespoons of olive oil over them. This oil helps the veggies roast nicely. Sprinkle in two teaspoons of chopped rosemary and two teaspoons of chopped thyme. Add one teaspoon of smoked paprika, salt, and pepper to taste. Toss everything together until all the pieces are coated in oil and spices. This step brings out the flavors in each vegetable.

Roasting process

First, set your oven temperature to 400°F (200°C). While it heats, spread the seasoned vegetables onto a large baking sheet. Make sure they are in a single layer for even roasting. Roast the vegetables for about 30-35 minutes. Stir them halfway through cooking for even browning. Check for doneness by piercing a sweet potato or carrot with a fork. If it goes in easily, they are ready! Once done, let them cool for a few minutes before serving.

Pro Tips

  1. Choose Fresh Vegetables: Select root vegetables that are firm and free from blemishes for the best flavor and texture.
  2. Cut Evenly: Ensure all vegetables are cut into similar sizes to promote even cooking and caramelization.
  3. Don’t Overcrowd the Pan: Spread the vegetables out in a single layer on the baking sheet to allow them to roast properly, ensuring they get crispy edges.
  4. Add a Splash of Acidity: Consider drizzling a little balsamic vinegar or lemon juice over the roasted vegetables before serving to enhance their flavors.

Tips & Tricks

Achieving perfect caramelization

To get that nice caramel color, follow these steps:

  • Cut vegetables into uniform sizes. This helps them cook evenly.
  • Use enough olive oil. It keeps the veggies from drying out.
  • Don’t overcrowd the baking sheet. This helps air flow and browning.
  • Stir halfway through cooking. It ensures all sides caramelize well.

Flavor enhancements

Try these herbs and spices to boost flavor:

  • Fresh sage adds a warm, earthy taste.
  • Thyme pairs nicely with root veggies too.
  • A pinch of cayenne pepper gives a gentle heat.
  • Add lemon zest for a bright, fresh note.

Serving suggestions

Here are some fun ways to serve your dish:

  • Present the veggies on a large, colorful platter.
  • Sprinkle fresh herbs on top for a pop of color.
  • Serve with a bowl of tzatziki or yogurt for dipping.
  • Pair with grilled meats or a hearty grain for a full meal.

Variations

Different root vegetables to try

You can easily switch up root vegetables in this dish. Beets add a sweet, earthy taste. Turnips bring a nice peppery note. Rutabaga gives a creamy texture. Each vegetable brings its flavor, making the dish unique.

Herb substitutions

Feel free to play with herbs. Oregano and basil give a fresh kick. Dill can add a nice twist. You can also use parsley for bright flavor. Mix and match to find your favorite blend.

Adding protein

Want to make this dish more filling? Add protein! Chicken works great. Just cut it into pieces and roast it with the veggies. You can also use beans for a plant-based option. Chickpeas add a nice crunch and are full of protein. These additions keep the meal balanced and hearty.

Storage Info

How to store leftover roasted vegetables

To keep leftover roasted vegetables fresh, use airtight containers. Glass or plastic containers work well. Make sure to let the vegetables cool before sealing. This helps avoid moisture build-up, which can make them soggy. Store the containers in the fridge. They should last about 3 to 5 days.

Reheating instructions

For the best taste, reheat your vegetables in the oven. Preheat it to 350°F (175°C). Place the vegetables on a baking sheet. Heat for about 10 to 15 minutes. This keeps them crispy and tasty. You can also use a microwave for quick reheating. Just cover the bowl to keep moisture in. Heat for 1-2 minutes, stirring halfway through.

Freezing suggestions

To freeze roasted root vegetables, let them cool first. Spread them in a single layer on a baking sheet. Place the sheet in the freezer for 1-2 hours. Once frozen, transfer the vegetables to freezer bags. Squeeze out as much air as possible. They can last up to 3 months in the freezer. To thaw, move the bag to the fridge overnight or use the microwave for a quick thaw.

FAQs

Can I use frozen vegetables for this recipe?

Yes, you can use frozen root vegetables. They are easy and quick to prepare. However, frozen veggies may not roast as well as fresh ones. They can become mushy or watery. If you use frozen vegetables, try to thaw them first. Pat them dry to remove excess moisture. This helps them roast better and get crispy.

What herbs pair well with root vegetables?

Many herbs work great with root vegetables. Here are some of my favorites:

  • Rosemary
  • Thyme
  • Sage
  • Parsley
  • Oregano

These herbs add fresh flavor. Rosemary and thyme are my top choices for this dish. They enhance the natural sweetness of the veggies. You can mix and match based on your taste.

How can I make this recipe vegan?

Making this recipe vegan is simple. Just replace the olive oil with another oil, like avocado or coconut oil. You can skip any dairy-based sauces too. Instead, use a vegan yogurt or tahini sauce for dipping. These choices will keep the dish plant-based while still being tasty.

Roasting root vegetables is simple and rewarding. You learned how to choose tasty ingredients, season them well, and roast them for perfect texture. Use fresh herbs and spices to boost flavor and get creative with serving options. Feel free to try different vegetables and add proteins for a more filling dish. Storing leftovers is easy too. Enjoy your delicious creation today or save some for later. Happy roasting!

- 4 medium carrots, peeled and cut into chunks - 3 medium parsnips, peeled and cut into chunks - 2 medium sweet potatoes, peeled and cubed - 1 medium red onion, quartered - 4 cloves garlic, whole You need these root vegetables for a great flavor base. Carrots add a sweet crunch, while parsnips bring a nutty taste. Sweet potatoes offer a creamy texture, and red onion adds a nice bite. Garlic gives it a warm, rich flavor. - 3 tablespoons olive oil - 2 teaspoons fresh rosemary, chopped - 2 teaspoons fresh thyme, chopped - 1 teaspoon smoked paprika - Salt and pepper to taste Oil helps the veggies roast well. Olive oil adds a fruity note. Fresh herbs like rosemary and thyme boost the flavor. Smoked paprika gives a hint of heat. Salt and pepper balance everything out. - Mixing bowl - Baking sheet - Oven You will need a large mixing bowl to toss the veggies. A baking sheet helps roast them evenly. Preheat your oven to 400°F (200°C) for the best results. This setup is simple and makes cooking fun! Start by washing your root vegetables. Rinse each one under cold water to remove dirt. Next, peel the carrots, parsnips, and sweet potatoes. I use a vegetable peeler for this. Cut the carrots and parsnips into chunks, about one inch wide. Cube the sweet potatoes into similar sizes. Quarter the red onion and keep the garlic whole. This mix of shapes helps them cook evenly. In a large mixing bowl, add all your chopped vegetables. Drizzle three tablespoons of olive oil over them. This oil helps the veggies roast nicely. Sprinkle in two teaspoons of chopped rosemary and two teaspoons of chopped thyme. Add one teaspoon of smoked paprika, salt, and pepper to taste. Toss everything together until all the pieces are coated in oil and spices. This step brings out the flavors in each vegetable. First, set your oven temperature to 400°F (200°C). While it heats, spread the seasoned vegetables onto a large baking sheet. Make sure they are in a single layer for even roasting. Roast the vegetables for about 30-35 minutes. Stir them halfway through cooking for even browning. Check for doneness by piercing a sweet potato or carrot with a fork. If it goes in easily, they are ready! Once done, let them cool for a few minutes before serving. To get that nice caramel color, follow these steps: - Cut vegetables into uniform sizes. This helps them cook evenly. - Use enough olive oil. It keeps the veggies from drying out. - Don’t overcrowd the baking sheet. This helps air flow and browning. - Stir halfway through cooking. It ensures all sides caramelize well. Try these herbs and spices to boost flavor: - Fresh sage adds a warm, earthy taste. - Thyme pairs nicely with root veggies too. - A pinch of cayenne pepper gives a gentle heat. - Add lemon zest for a bright, fresh note. Here are some fun ways to serve your dish: - Present the veggies on a large, colorful platter. - Sprinkle fresh herbs on top for a pop of color. - Serve with a bowl of tzatziki or yogurt for dipping. - Pair with grilled meats or a hearty grain for a full meal. {{image_2}} You can easily switch up root vegetables in this dish. Beets add a sweet, earthy taste. Turnips bring a nice peppery note. Rutabaga gives a creamy texture. Each vegetable brings its flavor, making the dish unique. Feel free to play with herbs. Oregano and basil give a fresh kick. Dill can add a nice twist. You can also use parsley for bright flavor. Mix and match to find your favorite blend. Want to make this dish more filling? Add protein! Chicken works great. Just cut it into pieces and roast it with the veggies. You can also use beans for a plant-based option. Chickpeas add a nice crunch and are full of protein. These additions keep the meal balanced and hearty. To keep leftover roasted vegetables fresh, use airtight containers. Glass or plastic containers work well. Make sure to let the vegetables cool before sealing. This helps avoid moisture build-up, which can make them soggy. Store the containers in the fridge. They should last about 3 to 5 days. For the best taste, reheat your vegetables in the oven. Preheat it to 350°F (175°C). Place the vegetables on a baking sheet. Heat for about 10 to 15 minutes. This keeps them crispy and tasty. You can also use a microwave for quick reheating. Just cover the bowl to keep moisture in. Heat for 1-2 minutes, stirring halfway through. To freeze roasted root vegetables, let them cool first. Spread them in a single layer on a baking sheet. Place the sheet in the freezer for 1-2 hours. Once frozen, transfer the vegetables to freezer bags. Squeeze out as much air as possible. They can last up to 3 months in the freezer. To thaw, move the bag to the fridge overnight or use the microwave for a quick thaw. Yes, you can use frozen root vegetables. They are easy and quick to prepare. However, frozen veggies may not roast as well as fresh ones. They can become mushy or watery. If you use frozen vegetables, try to thaw them first. Pat them dry to remove excess moisture. This helps them roast better and get crispy. Many herbs work great with root vegetables. Here are some of my favorites: - Rosemary - Thyme - Sage - Parsley - Oregano These herbs add fresh flavor. Rosemary and thyme are my top choices for this dish. They enhance the natural sweetness of the veggies. You can mix and match based on your taste. Making this recipe vegan is simple. Just replace the olive oil with another oil, like avocado or coconut oil. You can skip any dairy-based sauces too. Instead, use a vegan yogurt or tahini sauce for dipping. These choices will keep the dish plant-based while still being tasty. Roasting root vegetables is simple and rewarding. You learned how to choose tasty ingredients, season them well, and roast them for perfect texture. Use fresh herbs and spices to boost flavor and get creative with serving options. Feel free to try different vegetables and add proteins for a more filling dish. Storing leftovers is easy too. Enjoy your delicious creation today or save some for later. Happy roasting!

Herb Roasted Root Vegetables

Discover the deliciousness of Herb Roasted Root Vegetables with this easy recipe! Packed with vibrant flavors from carrots, parsnips, sweet potatoes, and aromatic herbs, this dish is perfect for any meal. With just a few simple steps, you can create a stunning and healthy side that everyone’s going to love. Ready to elevate your dinner table? Click through to explore this mouthwatering recipe and impress your family tonight!
Print Recipe Pin Recipe

Ingredients
  

4 medium carrots, peeled and cut into chunks

3 medium parsnips, peeled and cut into chunks

2 medium sweet potatoes, peeled and cubed

1 medium red onion, quartered

4 cloves garlic, whole

3 tablespoons olive oil

2 teaspoons fresh rosemary, chopped

2 teaspoons fresh thyme, chopped

1 teaspoon smoked paprika

Salt and pepper to taste

Instructions
 

Preheat your oven to 400°F (200°C).

    In a large mixing bowl, combine the carrots, parsnips, sweet potatoes, red onion, and garlic.

      Drizzle the olive oil over the vegetables, ensuring they are well coated.

        Sprinkle in the chopped rosemary, thyme, smoked paprika, salt, and pepper. Toss everything together until the vegetables are evenly seasoned.

          Spread the mixture in a single layer on a large baking sheet.

            Roast in the preheated oven for about 30-35 minutes, stirring halfway through, until the vegetables are tender and caramelized on the edges.

              Remove from the oven and let cool for a few minutes before serving.

                Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4

                  – Presentation Tips: Serve the roasted vegetables on a large platter, garnished with a sprinkle of fresh herbs for added color, and a bowl of tzatziki or yogurt sauce on the side for dipping.

                    - 4 medium carrots, peeled and cut into chunks - 3 medium parsnips, peeled and cut into chunks - 2 medium sweet potatoes, peeled and cubed - 1 medium red onion, quartered - 4 cloves garlic, whole You need these root vegetables for a great flavor base. Carrots add a sweet crunch, while parsnips bring a nutty taste. Sweet potatoes offer a creamy texture, and red onion adds a nice bite. Garlic gives it a warm, rich flavor. - 3 tablespoons olive oil - 2 teaspoons fresh rosemary, chopped - 2 teaspoons fresh thyme, chopped - 1 teaspoon smoked paprika - Salt and pepper to taste Oil helps the veggies roast well. Olive oil adds a fruity note. Fresh herbs like rosemary and thyme boost the flavor. Smoked paprika gives a hint of heat. Salt and pepper balance everything out. - Mixing bowl - Baking sheet - Oven You will need a large mixing bowl to toss the veggies. A baking sheet helps roast them evenly. Preheat your oven to 400°F (200°C) for the best results. This setup is simple and makes cooking fun! Start by washing your root vegetables. Rinse each one under cold water to remove dirt. Next, peel the carrots, parsnips, and sweet potatoes. I use a vegetable peeler for this. Cut the carrots and parsnips into chunks, about one inch wide. Cube the sweet potatoes into similar sizes. Quarter the red onion and keep the garlic whole. This mix of shapes helps them cook evenly. In a large mixing bowl, add all your chopped vegetables. Drizzle three tablespoons of olive oil over them. This oil helps the veggies roast nicely. Sprinkle in two teaspoons of chopped rosemary and two teaspoons of chopped thyme. Add one teaspoon of smoked paprika, salt, and pepper to taste. Toss everything together until all the pieces are coated in oil and spices. This step brings out the flavors in each vegetable. First, set your oven temperature to 400°F (200°C). While it heats, spread the seasoned vegetables onto a large baking sheet. Make sure they are in a single layer for even roasting. Roast the vegetables for about 30-35 minutes. Stir them halfway through cooking for even browning. Check for doneness by piercing a sweet potato or carrot with a fork. If it goes in easily, they are ready! Once done, let them cool for a few minutes before serving. To get that nice caramel color, follow these steps: - Cut vegetables into uniform sizes. This helps them cook evenly. - Use enough olive oil. It keeps the veggies from drying out. - Don’t overcrowd the baking sheet. This helps air flow and browning. - Stir halfway through cooking. It ensures all sides caramelize well. Try these herbs and spices to boost flavor: - Fresh sage adds a warm, earthy taste. - Thyme pairs nicely with root veggies too. - A pinch of cayenne pepper gives a gentle heat. - Add lemon zest for a bright, fresh note. Here are some fun ways to serve your dish: - Present the veggies on a large, colorful platter. - Sprinkle fresh herbs on top for a pop of color. - Serve with a bowl of tzatziki or yogurt for dipping. - Pair with grilled meats or a hearty grain for a full meal. {{image_2}} You can easily switch up root vegetables in this dish. Beets add a sweet, earthy taste. Turnips bring a nice peppery note. Rutabaga gives a creamy texture. Each vegetable brings its flavor, making the dish unique. Feel free to play with herbs. Oregano and basil give a fresh kick. Dill can add a nice twist. You can also use parsley for bright flavor. Mix and match to find your favorite blend. Want to make this dish more filling? Add protein! Chicken works great. Just cut it into pieces and roast it with the veggies. You can also use beans for a plant-based option. Chickpeas add a nice crunch and are full of protein. These additions keep the meal balanced and hearty. To keep leftover roasted vegetables fresh, use airtight containers. Glass or plastic containers work well. Make sure to let the vegetables cool before sealing. This helps avoid moisture build-up, which can make them soggy. Store the containers in the fridge. They should last about 3 to 5 days. For the best taste, reheat your vegetables in the oven. Preheat it to 350°F (175°C). Place the vegetables on a baking sheet. Heat for about 10 to 15 minutes. This keeps them crispy and tasty. You can also use a microwave for quick reheating. Just cover the bowl to keep moisture in. Heat for 1-2 minutes, stirring halfway through. To freeze roasted root vegetables, let them cool first. Spread them in a single layer on a baking sheet. Place the sheet in the freezer for 1-2 hours. Once frozen, transfer the vegetables to freezer bags. Squeeze out as much air as possible. They can last up to 3 months in the freezer. To thaw, move the bag to the fridge overnight or use the microwave for a quick thaw. Yes, you can use frozen root vegetables. They are easy and quick to prepare. However, frozen veggies may not roast as well as fresh ones. They can become mushy or watery. If you use frozen vegetables, try to thaw them first. Pat them dry to remove excess moisture. This helps them roast better and get crispy. Many herbs work great with root vegetables. Here are some of my favorites: - Rosemary - Thyme - Sage - Parsley - Oregano These herbs add fresh flavor. Rosemary and thyme are my top choices for this dish. They enhance the natural sweetness of the veggies. You can mix and match based on your taste. Making this recipe vegan is simple. Just replace the olive oil with another oil, like avocado or coconut oil. You can skip any dairy-based sauces too. Instead, use a vegan yogurt or tahini sauce for dipping. These choices will keep the dish plant-based while still being tasty. Roasting root vegetables is simple and rewarding. You learned how to choose tasty ingredients, season them well, and roast them for perfect texture. Use fresh herbs and spices to boost flavor and get creative with serving options. Feel free to try different vegetables and add proteins for a more filling dish. Storing leftovers is easy too. Enjoy your delicious creation today or save some for later. Happy roasting!

                    Herb Roasted Root Vegetables

                    A delicious medley of roasted root vegetables seasoned with fresh herbs and spices.
                    Print Recipe Pin Recipe
                    Prep Time 15 minutes
                    Cook Time 35 minutes
                    Total Time 50 minutes
                    Course Side Dish
                    Cuisine American
                    Servings 4 servings
                    Calories 150 kcal

                    Ingredients
                      

                    • 4 medium carrots, peeled and cut into chunks
                    • 3 medium parsnips, peeled and cut into chunks
                    • 2 medium sweet potatoes, peeled and cubed
                    • 1 medium red onion, quartered
                    • 4 cloves garlic, whole
                    • 3 tablespoons olive oil
                    • 2 teaspoons fresh rosemary, chopped
                    • 2 teaspoons fresh thyme, chopped
                    • 1 teaspoon smoked paprika
                    • to taste salt and pepper

                    Instructions
                     

                    • Preheat your oven to 400°F (200°C).
                    • In a large mixing bowl, combine the carrots, parsnips, sweet potatoes, red onion, and garlic.
                    • Drizzle the olive oil over the vegetables, ensuring they are well coated.
                    • Sprinkle in the chopped rosemary, thyme, smoked paprika, salt, and pepper. Toss everything together until the vegetables are evenly seasoned.
                    • Spread the mixture in a single layer on a large baking sheet.
                    • Roast in the preheated oven for about 30-35 minutes, stirring halfway through, until the vegetables are tender and caramelized on the edges.
                    • Remove from the oven and let cool for a few minutes before serving.

                    Notes

                    Serve the roasted vegetables on a large platter, garnished with a sprinkle of fresh herbs for added color, and a bowl of tzatziki or yogurt sauce on the side for dipping.
                    Keyword herbs, roasted vegetables, root vegetables

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