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

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.

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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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.

That's it — enjoy your meal!

Herb-Roasted Root Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions