Herb-Roasted Root Vegetables Recipe

Name: Herb-Roasted Root Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 cipollini onions (about 1/2 pound); 1 pound baby carrots; 6 small red potatoes (3/4 pound), quartered; 1 tablespoon fresh rosemary needles; 1 teaspoon fresh thyme leaves; 4 teaspoons olive oil; 1/2 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 2 tablespoons chopped fresh flat-leaf parsley; 1 tablespoon balsamic vinegar

Servings: persons

12 cipollini onions (about 1/2 pound)
1 pound baby carrots
6 small red potatoes (3/4 pound), quartered
1 tablespoon fresh rosemary needles
1 teaspoon fresh thyme leaves
4 teaspoons olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon balsamic vinegar

1
["Preheat oven to 475u00b0.", "Place onions in a medium saucepan, and cover with water. Bring to a boil, and cook 1 minute. Drain and plunge onions into ice water. Drain and peel.", "Place onions, carrots, and potatoes in a broiler pan. Add rosemary and next 4 ingredients; toss to coat. Bake at 475u00b0 for 35 minutes, stirring after 17 minutes.", "Place vegetables in a serving bowl. Add flat-leaf parsley and balsamic vinegar; toss gently.", "Cipollini: We found cipollini (""little onions"") in a variety of supermarkets as well as specialty stores. They are small, round, flat onions that have a touch of sweetness. We also tested with two small Vidalia onions, chopped, and liked the flavor as well. To easily remove the skins from cipollini onions, boil them for 1 minute, and then plunge then into an ice-water bath. The skins will slip off easily."]

290

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 10 ingredients. The key ingredients include: 12 cipollini onions (about 1/2 pound), 1 pound baby carrots, 6 small red potatoes (3/4 pound), quartered, 1 tablespoon fresh rosemary needles, and more.

Yes, Herb-Roasted Root Vegetables 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 Vegetables

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