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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Herb-Roasted Root Vegetable

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions