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