Herb-Roasted Root Vegetable Recipe

Name: Herb-Roasted Root Vegetable
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 medium carrots (about 1 pound), peeled and cut crosswise into 1 1/2-inch-thick slices; 4 medium parsnips (about 1 pound), peeled and cut crosswise into 1 1/2-inch-thick slices; 8 ounces Brussels sprouts, halved; 1 large sweet potato (about 8 ounces), peeled and cut crosswise into 1 1/2-inch-thick slices; 1/3 cup extra-virgin olive oil; 1 tablespoon dried oregano; 1 tablespoon dried basil; 1 teaspoon dried thyme; 1 teaspoon dried rosemary; 2 teaspoons kosher salt, plus more to taste; 2 teaspoons freshly ground black pepper, plus more to taste

Servings: persons

4 medium carrots (about 1 pound), peeled and cut crosswise into 1 1/2-inch-thick slices
4 medium parsnips (about 1 pound), peeled and cut crosswise into 1 1/2-inch-thick slices
8 ounces Brussels sprouts, halved
1 large sweet potato (about 8 ounces), peeled and cut crosswise into 1 1/2-inch-thick slices
1/3 cup extra-virgin olive oil
1 tablespoon dried oregano
1 tablespoon dried basil
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 teaspoons kosher salt, plus more to taste
2 teaspoons freshly ground black pepper, plus more to taste

1
Position the rack in the center of the oven and preheat the oven to 400 degrees F. In a large bowl, toss the carrots, parsnips, Brussels sprouts, sweet potato, oil, and herbs with 2 teaspoons each of kosher salt and pepper to coat.
2
Arrange the vegetables evenly on a large, heavy baking sheet.
3
Roast the vegetables until tender and golden, stirring occasionally, about 35 minutes.
4
Season with more salt and pepper to taste.
5
(The vegetables can be made up to 4 hours ahead.
6
Rewarm in the oven before serving.)
7
Transfer the vegetables to a platter and serve.

246

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 medium carrots (about 1 pound), peeled and cut crosswise into 1 1/2-inch-thick slices, 4 medium parsnips (about 1 pound), peeled and cut crosswise into 1 1/2-inch-thick slices, 8 ounces Brussels sprouts, halved, 1 large sweet potato (about 8 ounces), peeled and cut crosswise into 1 1/2-inch-thick slices, and more.

Yes, Herb-Roasted Root Vegetable falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Herb-Roasted Root Vegetable

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