Herb-Roasted Vegetables Recipe

Name: Herb-Roasted Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound small new potatoes; 1 small acorn or butternut squash, cut in half, seeds removed, and cut crosswise into 1-inch slices; 2 tablespoons olive oil; 2 tablespoons unsalted butter, melted; 4 tablespoons fresh rosemary; 4 tablespoons fresh thyme; Sea salt and freshly ground black pepper; 1 red onion, quartered; 5 or 6 small carrots, trimmed; 2 parsnips, peeled and cut into chunks

Servings: persons

1 pound small new potatoes
1 small acorn or butternut squash, cut in half, seeds removed, and cut crosswise into 1-inch slices
2 tablespoons olive oil
2 tablespoons unsalted butter, melted
4 tablespoons fresh rosemary
4 tablespoons fresh thyme
Sea salt and freshly ground black pepper
1 red onion, quartered
5 or 6 small carrots, trimmed
2 parsnips, peeled and cut into chunks

1
Preheat the oven to 400F.
2
Place the potatoes and squash on a rimmed baking sheet.
3
Drizzle with 1 tablespoon of the olive oil and 1 tablespoon of the butter and toss to coat the vegetables evenly.
4
Spread evenly in a single layer and season with 2 tablespoons of the rosemary, 2 tablespoons of the thyme, and salt and pepper to taste.
5
Roast for 40 to 45 minutes, stirring several times while cooking, until soft when pierced with the tip of a small knife and light brown around the edges.
6
While the potatoes and squash are roasting, place the onion, carrots, and parsnips on a separate rimmed baking sheet with the remaining 2 tablespoons rosemary, 2 tablespoons thyme, 1 tablespoon olive oil, and 1 tablespoon butter.
7
Season with salt and pepper to taste, stir the vegetables to coat evenly, and spread in a single layer.
8
Roast for 25 to 30 minutes, stirring several times.
9
Remove from the oven, arrange on a platter with the other vegetables around the pot roast, and serve warm.

407

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: 1 pound small new potatoes, 1 small acorn or butternut squash, cut in half, seeds removed, and cut crosswise into 1-inch slices, 2 tablespoons olive oil, 2 tablespoons unsalted butter, melted, and more.

Yes, Herb-Roasted 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 Vegetables

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