Herb-Infused Roasted Root Vegetables

Indulge in the rich flavors of Herb-Infused Roasted Root Vegetables, a delightful dish that combines the earthy goodness of various roots with a perfect blend of aromatic herbs.

Herb-Infused Roasted Root Vegetables

Herb-Infused Roasted Root Vegetables


  • 3 cups carrots, peeled and chopped
  • 2 cups parsnips, peeled and sliced
  • 2 cups sweet potatoes, cubed
  • 1 cup red onions, quartered
  • 3 tablespoons olive oil
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh thyme, chopped
  • Salt and pepper to taste


  1. Preheat your oven to 425°F (220°C).
  2. In a large bowl, toss together the carrots, parsnips, sweet potatoes, and red onions.
  3. Drizzle olive oil over the vegetables and toss to coat evenly.
  4. Sprinkle chopped rosemary and thyme over the vegetables, ensuring they are well-seasoned.
  5. Spread the vegetables in a single layer on a baking sheet.
  6. Roast in the preheated oven for 30-35 minutes or until the vegetables are tender and golden brown, stirring halfway through.
  7. Season with salt and pepper to taste.

Prep Time: 15 minutes | Cook Time: 35 minutes | Total Time: 50 minutes

Yield: 6 servings

Nutritional Information (per serving): Calories: 180, Fat: 7g, Carbohydrates: 28g, Fiber: 5g, Protein: 2g

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